- 6 chicken breast halves with skin and bones (4 to 4 1/2 lb total)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 2/3 cup well-stirred tahini (Middle Eastern sesame paste)
- 1/2 cup water
- 1/2 cup fresh lemon juice
- 4 garlic cloves, chopped
- 1/2 teaspoon sugar
- 1/2 lb sugar snap peas, trimmed
- 1 red bell pepper, cut into 1/4-inch-thick strips
- 1/4 cup sesame seeds, toasted
- Put oven rack in middle position and preheat oven to 450°F.
- Rub chicken with oil in a shallow baking pan (1 inch deep) and sprinkle with pepper and 1 teaspoon salt. Roast chicken until just cooked through, 40 to 45 minutes.
- While chicken roasts, blend tahini, water, lemon juice, garlic, sugar, and remaining teaspoon salt in a blender until smooth.
- Blanch sugar snaps in a 2-quart saucepan of 1 minute, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
- When chicken is cool enough to handle, remove skin and discard. Remove meat from bones in large pieces, discarding bones, then pull meat into 1/3-inch-wide strips and transfer to a large bowl. Add sugar snaps, bell pepper, and dressing and toss to coat. Sprinkle with sesame seeds.