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Sesame Garlic Marinade Recipes

My grandmother was from the Middle East and my mother prepared great dishes from that area. I have incorporated some of these dishes into my recipes, using my various products.

Syrian Sesame Garlic Chicken Stew

  • 4 cups Radich’s Sesame Garlic Marinade
  • 15 bone-in chicken thighs (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh ground black pepper
  • 2 cups chopped white onions
  • 4 cloves minced garlic
  • 2 jalapeno chilies, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 cup pitted green olives sliced
  • 1 cup black pitted olives whole
  • 1 1/2 pounds of boiling potatoes peeled and cubed, ( 5 cups)
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 3 teaspoons ground cinnamon
  • 1 cup chopped fresh cilantro
  • 1 teaspoon lemon juice or lime juice
  1. Heat oven to 350 degrees. Sprinkle chicken with garlic salt and pepper. Heat oil in oven-proof pot over medium heat until hot. Add chicken and cook for 5 minutes or browned on all sides. Remove chicken.
  2. Add onions, garlic, chilies, ginger and cook until golden brown or to a translucent stage. Add Radich’s Sesame Garlic Marinade and bring to a boil. Add chicken and all other ingredient, except cilantro. Bring to a boil.
  3. Cover and bake 45-50 minutes or until chicken is very tender and no longer pink. Thicker sauce can be achieved by adding a cornstarch mixture or cooking longer over high heat. Not both.
  4. Remove and serve with fresh cilantro on stew
  5. Use fresh crusted bread with garlic butter. Melons are great as a salad or dessert.

Sesame Grilled Halibut

  • 2 10 oz halibut fillets, 1 inch thick
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ground pepper sauce
  • 1/2 cup Radich’s Sesame Garlic Marinade
  • 2 tablespoons lime juice or lemon
  • 1 teaspoon dark brown packed sugar
  • 2 teaspoons finely chopped jalapeno chili
  • 1/4 teaspoon coarse salt
  • 1/2 cup toasted, slivered almonds.
  1. Heat grill. In bowl stir together 2 garlic cloves and pepper.
  2. Spread and press into fish.
  3. In bowl whisk together all sauce ingredients or remaining ingredients and pour over fish, about 1/4 cup. Let sit 30 minutes at room temperature or refrigerate if time permits.
  4. Grill fish on BBQ grill or gas grill. Cover for 8-10 minutes. Check for being done or when fish starts to flake. Serve with heated remaining sauce. Sprinkle slivered toasted almonds on top of fish.
  5. Serve with brown rice and braised carrots.

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