Middle Eastern Chicken and Rice with Tahini Yogurt Sauce Recipe

Introduction

This Middle Eastern Chicken and Rice dish is a flavorful one-pot meal with tender, marinated chicken thighs and aromatic spices. Paired with a creamy tahini yogurt sauce, it offers a perfect balance of savory and tangy flavors that will delight your taste buds.

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 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
• For the Rice and Vegetables:
• 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

1. Step 1: In a medium bowl with a lid, combine all the chicken marinade ingredients except the chicken. If the chicken thighs are large, cut them in half.
2. Step 2: Add the chicken thighs to the marinade and mix well. Cover and refrigerate for at least 2 hours to allow flavors to develop.
3. Step 3: Preheat your oven to 375°F (190°C).
4. Step 4: In a Dutch oven or oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken thighs and brown each side for 2-3 minutes. Remove the chicken and set aside.
5. Step 5: Add the remaining tablespoon of olive oil to the pot, then sauté the chopped onion for 3-4 minutes until softened. Pour in the white cooking wine and cook until absorbed.
6. Step 6: Stir in the garlic, kale, cherry tomatoes, and jasmine rice; sauté for 1-2 minutes to toast the rice slightly.
7. Step 7: Add the chicken broth, 1 cup of water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir everything together thoroughly.
8. Step 8: Place the browned chicken thighs on top of the rice mixture and bring to a simmer on the stove.
9. Step 9: Cover the pot with the lid and transfer it to the preheated oven. Bake for 30 minutes, then remove the lid and continue cooking for another 15 minutes, or until the liquid is absorbed and the rice is tender.
10. Step 10: While the rice and chicken cook, prepare the sauce by whisking together the Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl. Cover and refrigerate if not serving immediately.
11. Step 11: Serve the chicken and rice hot, accompanied by the tahini yogurt sauce on the side.

Tips & Variations

• Use boneless, skinless chicken thighs for the best balance of flavor and tenderness.
• Substitute kale with spinach or Swiss chard depending on what you have on hand.
• For a spicier version, add a pinch of cayenne pepper to the marinade or rice mixture.
• Make the sauce ahead of time and let it chill for deeper flavor.

Storage

Store any 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 tahini yogurt sauce can be stored separately in the refrigerator for up to 2 days and should be stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more flavorful when cooked this way.

Is it necessary to marinate the chicken overnight?

Marinating for at least 2 hours is ideal to develop flavor, but you can marinate for as little as 30 minutes if you’re short on time.

Middle Eastern Chicken and Rice with Tahini Yogurt Sauce Recipe

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★★★★★

4.4 from 140 reviews

A flavorful Middle Eastern dish featuring tender marinated chicken thighs cooked atop a spiced Jasmine rice and vegetable medley, served with a creamy tahini yogurt sauce. This recipe balances aromatic spices and fresh ingredients for a comforting and vibrant meal perfect for any occasion.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 65 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

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 (about 2/3 cup)
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1/4 teaspoon salt

Instructions

1. Marinate the Chicken: In a medium-sized bowl with a lid, combine lemon juice, white vinegar, turmeric, curry powder, cumin, oregano, cardamom, nutmeg, minced garlic, salt, and pepper. Cut large chicken thighs in half if needed, then add chicken to the marinade and toss well to coat. Cover and refrigerate for at least 2 hours to let the flavors infuse.
2. Preheat Oven and Brown Chicken: Preheat the oven to 375°F (190°C). In a Dutch oven or other oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Brown the marinated chicken thighs on each side for 2-3 minutes until golden but not fully cooked. Remove chicken and set aside.
3. Sauté Vegetables and Rice: Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion for 3-4 minutes until softened. Add white cooking wine and cook until absorbed. Stir in minced garlic, kale, cherry tomatoes, and Jasmine rice, cooking for another 1-2 minutes to toast the rice lightly and combine flavors.
4. Add Liquids and Spices: Pour in the chicken broth, 1 cup of water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir everything thoroughly to combine.
5. Combine Chicken with Rice Mixture: Place the browned chicken thighs on top of the rice and vegetable mixture. Bring the entire pot to a simmer on the stovetop.
6. Bake Covered: Cover the pot with its lid and transfer it to the preheated oven. Bake for 30 minutes to allow the rice to absorb the liquids and the chicken to cook through.
7. Finish Baking Uncovered: Remove the lid and bake for an additional 15 minutes, or until all liquid is absorbed and the rice is tender.
8. Prepare Tahini Yogurt Sauce: Whisk together Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl until smooth. Refrigerate if not serving immediately.
9. Serve: Spoon the chicken and rice onto plates and generously drizzle with the tahini yogurt sauce for a creamy, tangy finish.

Notes

• Marinating the chicken for longer than 2 hours, even overnight, will enhance the flavor and tenderness.
• If you don’t have a Dutch oven, use any oven-safe pot with a lid to ensure even cooking.
• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the chicken marinade or rice mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• The tahini yogurt sauce can be thinned with a little water or lemon juice if you prefer a pourable consistency.

Keywords: Middle Eastern chicken rice, tahini yogurt sauce, baked chicken thighs, aromatic rice, healthy chicken dinner