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Middle Eastern Chicken and Rice with Yogurt Tahini Sauce Recipe

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★★★★★

4.9 from 112 reviews

This Middle Eastern Chicken and Rice with Yogurt Tahini Sauce is a flavorful and comforting one-pot meal featuring marinated chicken thighs, aromatic spices, tender jasmine rice, and nutritious veggies. Slow-baked in the oven to meld the spices and flavors, it’s finished with a creamy, tangy yogurt tahini sauce that adds a perfect cooling contrast. A wholesome, vibrant dish perfect for family dinners or meal prep.

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

Sauce

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

Instructions

  1. Prepare the Chicken Marinade: In a medium-sized bowl with a lid, combine the lemon juice, white vinegar, turmeric, curry powder, cumin, oregano, cardamom, nutmeg, minced garlic cloves, salt, and black pepper. Mix these ingredients thoroughly to create the marinade for the chicken.
  2. Marinate the Chicken: If chicken thighs are large, cut them in half for even cooking. Place the chicken thighs into the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours to let the flavors infuse the chicken.
  3. Preheat the Oven: When ready to cook, preheat the oven to 375°F (190°C) to prepare for baking the chicken and rice together.
  4. Brown the Chicken: In a Dutch oven or an oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat on the stovetop. Add the marinated chicken thighs and brown them on each side for about 2-3 minutes. Once browned, remove the chicken from the pot and set aside.
  5. Sauté Vegetables and Rice: Add the remaining tablespoon of olive oil to the same pot. Add the chopped sweet onion and sauté for 3-4 minutes until softened. Pour in the white cooking wine and cook until the wine is fully absorbed. Stir in the minced garlic, chopped kale, cherry tomatoes, and jasmine rice, cooking for an additional 1-2 minutes to lightly toast the rice.
  6. Add Liquids and Spices: Pour in the reduced sodium chicken broth and 1 cup of water, then add lemon juice, turmeric, cumin, cardamom, nutmeg, and 1 teaspoon salt. Stir everything together carefully to combine all ingredients evenly.
  7. Add the Chicken Back and Simmer: Nestle the browned chicken thighs on top of the rice and vegetable mixture. Bring the contents of the pot to a gentle simmer on the stovetop.
  8. Bake Covered: Cover the pot with a lid and transfer it to the preheated oven. Bake for 30 minutes, allowing the rice to absorb the liquid and the chicken to cook through.
  9. Finish Baking Uncovered: Remove the lid and continue baking for an additional 15 minutes or until all the liquid has been absorbed by the rice. The surface should be slightly crisp and golden.
  10. Prepare the Yogurt Tahini Sauce: Meanwhile, whisk together the plain Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl. If not serving immediately, cover and refrigerate the sauce to keep it fresh.
  11. Serve: Once the rice and chicken are ready, serve the dish hot with a generous drizzle or side of the yogurt tahini sauce to add creaminess and tang.

Notes

  • For best flavor, marinate the chicken for at least 2 hours, or preferably overnight.
  • If you don’t have white cooking wine, you can substitute with additional chicken broth or water with a splash of lemon juice.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
  • The yogurt tahini sauce can be made in advance and kept refrigerated for up to 3 days.
  • Using a Dutch oven or any heavy oven-safe pot with a lid is key for even cooking and moisture retention during baking.
  • You can substitute kale with spinach or Swiss chard depending on availability.
  • Adjust spice levels to taste, especially with the curry and cumin to make it milder or more robust.

Keywords: Middle Eastern chicken, baked chicken and rice, yogurt tahini sauce, jasmine rice recipe, healthy chicken dinner, one pot meal

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