Name: Middle Eastern Chicken and Rice with Yogurt Tahini Sauce Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 3 h 5 min
Cuisine: Middle Eastern
Ingredients: 1.75 pounds boneless, skinless chicken thighs; 3 tablespoons lemon juice; 1 tablespoon white vinegar; 1 teaspoon turmeric; 1 teaspoon curry powder; 1 teaspoon cumin; 2 teaspoons oregano; 1/2 teaspoon cardamom; 1/8 teaspoon nutmeg; 1 teaspoon garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil, divided; 1 large sweet onion, chopped; 2 tablespoons white cooking wine; 2/3 cup cherry tomatoes, halved; 1 cup kale, coarsely chopped, packed; 1 teaspoon garlic, minced; 1.5 cups jasmine rice; 1.5 cups reduced sodium chicken broth; 1 cup water; 2 tablespoons lemon juice; 1 teaspoon turmeric; 1 teaspoon cumin; 1/2 teaspoon cardamom; 1/8 teaspoon nutmeg; 1 teaspoon salt; 1 (7 ounce) package plain Greek yogurt (~2/3 cup), such as FAGE; 2 tablespoons lemon juice; 2 tablespoons tahini

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Introduction

This Middle Eastern Chicken and Rice dish is a flavorful and comforting meal that combines tender, spiced chicken thighs with aromatic rice and vibrant vegetables. Topped with a creamy yogurt tahini sauce, it’s perfect for a satisfying weeknight dinner or special occasion.

A round orange pot filled with a layer of golden yellow rice mixed with chopped green herbs and bright red cherry tomato pieces sits on a white marbled surface, resting on a blue cloth. On top of the rice, there are six grilled chicken pieces with a browned, slightly charred crust. To the right of the pot is a white bowl filled with creamy white sauce, and below the pot is a wooden spoon with some rice and herbs on it. A woman’s hand holds the spoon. Nearby, two bright yellow lemons and a silver pepper grinder are also on the blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chicken:

1.75 pounds boneless, skinless chicken thighs
3 tablespoons lemon juice
1 tablespoon white vinegar
1 teaspoon turmeric
1 teaspoon curry
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon cardamom
1/8 teaspoon nutmeg
1 teaspoon garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Rice and Veggies:

2 tablespoons olive oil, divided
1 large sweet onion, chopped
2 tablespoons white cooking wine
2/3 cup cherry tomatoes, halved
1 cup kale, coarsely chopped, packed
1 teaspoon garlic, minced
1.5 cups Jasmine rice
1.5 cups reduced sodium chicken broth
2 tablespoons lemon juice
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon cardamom
1/8 teaspoon nutmeg
1 teaspoon salt

For the Sauce:

1 (7 ounce) package plain Greek yogurt (about 2/3 cup)
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon salt

Instructions

Step 1: In a medium-sized bowl with a lid, mix together all the chicken marinade ingredients except the chicken itself. If the chicken thighs are large, cut them in half. Add the chicken thighs to the bowl and mix well to coat. Cover and refrigerate for at least 2 hours to marinate.
Step 2: Preheat the oven to 375°F (190°C).
Step 3: Heat 1 tablespoon of olive oil in a Dutch oven or oven-safe pot over medium-high heat. Brown the chicken thighs for 2-3 minutes on each side, then remove and set aside.
Step 4: Add the remaining tablespoon of olive oil to the pot and sauté the chopped onion for 3-4 minutes. Stir in white cooking wine and cook until the wine is absorbed.
Step 5: Add garlic, kale, cherry tomatoes, and Jasmine rice to the pot. Sauté for another 1-2 minutes to combine flavors.
Step 6: Pour in chicken broth, 1 cup of water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir thoroughly.
Step 7: Place the browned chicken thighs on top of the rice mixture and bring to a simmer on the stovetop.
Step 8: Cover the pot with a lid and transfer it to the preheated oven. Bake for 30 minutes, then remove the lid and bake for an additional 15 minutes or until the liquid is fully absorbed.
Step 9: While the chicken and rice bake, whisk together the Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl to make the sauce. Cover and refrigerate if not serving immediately.
Step 10: Serve the baked chicken and rice hot, topped with the yogurt tahini sauce.

Tips & Variations

For extra flavor, marinate the chicken overnight.
Substitute kale with spinach or Swiss chard if preferred.
Use brown rice for a nuttier flavor, but increase baking time to ensure rice is fully cooked.
Add toasted pine nuts or chopped fresh herbs like parsley or cilantro as a garnish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist. The yogurt tahini sauce can be stored separately for up to 2 days and stirred well before serving.

How to Serve

The image shows a close-up of a cooked dish inside an orange pot with a wooden spoon on the right side. The dish has a base layer of yellow, fluffy rice mixed with finely chopped green herbs. On top, there are several pieces of browned, seasoned chicken thighs placed unevenly around the pot. Scattered across the dish are bright red cherry tomatoes, some whole and some slightly cooked and split. The overall texture contrasts the soft rice, the juicy tomatoes, and the crispy skin of the chicken, creating a colorful and hearty meal. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they cook faster and may dry out. Watch the baking time closely to avoid overcooking.

Is this recipe suitable for meal prepping?

Absolutely. This dish reheats well and can be portioned into meal prep containers for easy lunches or dinners during the week.