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Middle Eastern Chicken and Rice with Yogurt Tahini Sauce Recipe

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★★★★★

4.6 from 111 reviews

This Middle Eastern Chicken and Rice with Yogurt Tahini Sauce is a flavorful, aromatic one-pot meal featuring tender, marinated chicken thighs baked atop a spiced jasmine rice and vegetable medley. The dish is complemented by a creamy, tangy yogurt tahini sauce, adding a luscious finish to the savory and herb-infused main.

Ingredients

Scale

Chicken

  • 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

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
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1 teaspoon salt

Sauce

  • 1 (7 ounce) package plain Greek yogurt (~2/3 cup), such as FAGE
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions

  1. Marinate Chicken: In a medium bowl with a lid, combine all chicken marinade ingredients except the chicken. If the chicken thighs are large, cut them in half. Add the chicken to the marinade and mix well. Cover and refrigerate for at least 2 hours to allow flavors to develop.
  2. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken and rice.
  3. Brown Chicken: Heat 1 tablespoon of olive oil in a Dutch oven or oven-safe pot over medium-high heat. Brown the chicken thighs in batches, cooking each side for 2-3 minutes until nicely seared. Remove chicken and set aside.
  4. Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the pot along with the chopped onion. Sauté for 3-4 minutes until onions soften. Pour in the white cooking wine and cook until it is fully absorbed by the onions.
  5. Add Rice and Veggies: Stir in minced garlic, chopped kale, halved cherry tomatoes, and jasmine rice. Sauté this mixture for 1-2 minutes to lightly toast the rice.
  6. Add Liquids and Spices: Pour in chicken broth, 1 cup water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir well to combine all ingredients evenly.
  7. Combine and Simmer: Nestle the browned chicken thighs atop the rice mixture. Bring everything to a simmer on the stovetop.
  8. Bake Covered: Cover the pot with a lid and place in the preheated oven. Bake for 30 minutes.
  9. Finish Baking Uncovered: Remove the lid and continue baking for another 15 minutes, or until all liquid is absorbed and the rice is tender.
  10. Prepare Sauce: While the rice and chicken bake, whisk together Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl until smooth. Refrigerate if not serving immediately.
  11. Serve: Plate the chicken and rice, spoon the yogurt tahini sauce over or alongside, and enjoy this hearty Middle Eastern inspired meal.

Notes

  • Marinating the chicken for longer than 2 hours enhances flavor and tenderness.
  • If you don’t have a Dutch oven, use any oven-safe pot or deep skillet with a lid.
  • Adjust spices like cardamom and nutmeg to personal preference for more or less warmth.
  • For extra richness, you can garnish with toasted pine nuts or fresh parsley.
  • The sauce can be made ahead and stored for up to 3 days refrigerated.

Keywords: Middle Eastern, chicken thighs, baked rice, yogurt tahini sauce, one pot meal, aromatic spices, jasmine rice, healthy dinner

Find it online: https://platedbyemma.com/middle-eastern-chicken-and-rice-with-yogurt-tahini-sauce-recipe/