Name: Middle Eastern Chicken and Rice with Yogurt Tahini Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 3 h
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; 2 tablespoons lemon juice; 1 teaspoon turmeric; 1 teaspoon cumin; 1/2 teaspoon cardamom; 1/8 teaspoon nutmeg; 1 teaspoon salt; 1 cup water; 1 7-ounce package plain Greek yogurt (about 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 combines tender, flavorful chicken thighs with fragrant jasmine rice and vibrant vegetables. Finished with a creamy yogurt tahini sauce, it’s a comforting meal perfect for any night of the week.

A white enamel cast-iron pot with orange handles holds a colorful layered dish. The base layer is yellow rice mixed with green herbs and a few cooked green vegetable pieces, scattered evenly. On top of the rice, there are seven browned pieces of chicken seasoned with spices, showing a slightly crispy texture. Among the chicken and rice are small red cherry tomato halves, adding a pop of color and freshness. Around the pot, a blue cloth lies on a white marbled surface, with two yellow lemons on the top left and a silver pepper mill on the bottom left. A wooden spoon with some of the rice mixture rests on the bottom right. A grey bowl with smooth white sauce is located in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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 and 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

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 bowl with a lid, mix together all the chicken marinade ingredients except the chicken. If the chicken thighs are large, cut them in half. Add the chicken to the bowl, toss well to coat, cover, and refrigerate for at least 2 hours.
Step 2: Preheat the oven to 375°F (190°C).
Step 3: Heat 1 tablespoon olive oil in a Dutch oven or oven-safe pot over medium-high heat. Brown the marinated chicken thighs on each side for 2–3 minutes. Remove chicken and set aside.
Step 4: Add the remaining tablespoon of olive oil and chopped onion to the pot. Sauté for 3–4 minutes until softened. Pour in the white cooking wine and cook until it is absorbed.
Step 5: Stir in garlic, kale, cherry tomatoes, and jasmine rice. Sauté for 1–2 minutes to combine flavors.
Step 6: Add chicken broth, 1 cup of water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt to the pot. Stir well to mix.
Step 7: Arrange the browned chicken thighs on top of the rice mixture. Bring everything 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 absorbed and the rice is tender.
Step 9: While the chicken and rice cook, 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 using immediately.
Step 10: Serve the chicken and rice topped with the yogurt tahini sauce for a delicious finish.

Tips & Variations

Use full-fat Greek yogurt for a creamier sauce, or substitute with dairy-free yogurt for a vegan-friendly option.
Add chopped fresh herbs like parsley or cilantro to the rice for extra brightness.
Swap kale for spinach or Swiss chard depending on your preference or what you have on hand.
Marinate the chicken overnight for even deeper flavor.
For a spicier kick, add a pinch of cayenne pepper to the chicken marinade.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The yogurt tahini sauce is best served fresh, but can be stored separately in the fridge for up to 2 days—stir well before serving.

How to Serve

A close-up view inside a pot filled with a vibrant yellow rice dish layered with browned, seasoned chicken pieces scattered throughout; the rice has a fluffy texture mixed with wilted green leafy herbs and cooked red cherry tomatoes adding bright pops of color. The rice appears saffron-infused or spiced, with bits of onion visible, and the chicken pieces sit on top and partially mixed within the rice, showing a crispy, textured surface. The pot is partially visible at the bottom with a bright orange exterior, resting on a white marbled surface. 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, chicken breasts can be used but they may cook faster and can dry out more easily. Watch the cooking time carefully and avoid overcooking.

Is jasmine rice necessary for this recipe?

Jasmine rice adds a lovely aromatic quality, but you can substitute with basmati rice or long-grain white rice. Adjust liquid amounts and cooking time as needed for different rice varieties.