RAISING THE BAR:

15-minute fried herbed chicken: This recipe requires so little time and tastes so good that it raises the bar on centre-of-the-plate weeknight food. (EVAN SUNG, THE NEW YORK TIMES)

1 medium onion, roughly chopped

1 to 2 tbsp mixed fresh herbs, such as tarragon and sage

2 tbsp tahini or peanut butter

1/4 cup olive oil, more for frying

Flour for dredging

6 boneless, skinless chicken thighs or 4 half-breasts

Chopped fresh parsley leaves for garnish

Lemon wedges for serving

DIRECTIONS

In a blender or the container of a food processor, combine onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; don't let it get too thin.

Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.

Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in.