Middle Eastern Chicken and Rice with Tahini Yogurt Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish Baking Uncovered: Remove the lid and bake for an additional 15 minutes, or until all liquid is absorbed and the rice is tender.
- 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.
- 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
