Middle Eastern Chicken and Rice with Tahini Yogurt Sauce Recipe

Introduction

This Middle Eastern Chicken and Rice with Tahini Yogurt Sauce is a flavorful one-pot meal that combines tender spiced chicken with fragrant rice and fresh vegetables. Finished with a creamy tahini yogurt sauce, it’s a satisfying dish perfect for any night of the week.

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
• ½ teaspoon cardamom
• 1/8 teaspoon nutmeg
• 1 teaspoon garlic cloves, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• Rice and Veggies:
• 2 tablespoons olive oil, divided
• 1 large sweet onion, chopped
• 2 tablespoons white cooking wine
• ⅔ 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
• ½ 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
• ¼ teaspoon salt

Instructions

1. Step 1: 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, mix well, cover, and refrigerate for at least 2 hours.
2. Step 2: Preheat the oven to 375°F (190°C).
3. Step 3: Heat 1 tablespoon of olive oil in a Dutch oven or oven-safe pot over medium-high heat. Brown the chicken thighs for 2-3 minutes on each side. Remove and set aside.
4. Step 4: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion for 3-4 minutes until softened. Add the white wine and cook until it’s fully absorbed.
5. Step 5: Stir in the garlic, kale, cherry tomatoes, and Jasmine rice. Sauté for another 1-2 minutes to toast the rice slightly.
6. Step 6: Add the chicken broth, 1 cup of water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir everything to combine.
7. Step 7: Arrange the browned chicken thighs on top of the rice mixture. Bring the pot to a simmer on the stove.
8. Step 8: Cover with a lid and transfer the pot to the preheated oven. Bake for 30 minutes. Then remove the lid and bake for an additional 15 minutes, or until all the liquid is absorbed and the chicken is cooked through.
9. Step 9: Meanwhile, whisk together all sauce ingredients in a small bowl. Cover and refrigerate if not using immediately.
10. Step 10: Serve the chicken and rice hot, drizzled with the tahini yogurt sauce.

Tips & Variations

• For more vibrant flavor, marinate the chicken overnight if time allows.
• Substitute kale with spinach or Swiss chard depending on your preference.
• Add toasted pine nuts or chopped fresh herbs like parsley or cilantro for garnish.
• Use basmati rice instead of Jasmine, adjusting cooking liquid slightly as needed.

Storage

Store 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 prevent drying out. The tahini yogurt sauce can separate if frozen, so it’s best to store that separately and use within 2 days.

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 be careful not to overcook them as they dry out faster than thighs. Adjust cooking time accordingly and consider slicing breasts into smaller pieces for even cooking.

Is this dish spicy?

This recipe uses mild spices like turmeric, cumin, and cardamom, so it has warm, aromatic flavors without heat. You can add chili flakes or harissa if you prefer a spicier dish.

Middle Eastern Chicken and Rice with Tahini Yogurt Sauce Recipe

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★★★★★

4.6 from 139 reviews

This Middle Eastern Chicken and Rice with Tahini Yogurt Sauce is a flavorful one-pot meal combining marinated chicken thighs, aromatic spices, and tender jasmine rice cooked with kale and cherry tomatoes. The dish is baked to perfection and served with a creamy, tangy tahini yogurt sauce, creating a balanced and hearty meal inspired by Middle Eastern flavors.

• Author: Dana
• 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 all chicken marinade ingredients except the chicken: lemon juice, white vinegar, turmeric, curry powder, cumin, oregano, cardamom, nutmeg, minced garlic, salt, and black pepper. If chicken thighs are large, cut them in half. Add the chicken thighs to the marinade, mix well to coat, cover the bowl, and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat.
2. Brown the Chicken: Preheat the oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a Dutch oven or any oven-safe pot with a lid over medium-high heat. Remove chicken from the marinade and brown the chicken thighs on each side for about 2-3 minutes. Remove the browned chicken and set aside.
3. Sauté Vegetables and Rice: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped sweet onion for 3-4 minutes until softened. Add the white cooking wine and cook until absorbed. Stir in minced garlic, kale, cherry tomatoes, and jasmine rice; sauté for another 1-2 minutes to combine flavors.
4. Add Liquids and Spices: Pour in the reduced sodium chicken broth, 1 cup of water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir well to mix all ingredients uniformly.
5. Simmer and Bake: Place the browned chicken thighs on top of the rice and vegetable mixture. Bring the mixture to a simmer over medium heat. Once simmering, cover the pot with a lid and transfer it to the preheated oven. Bake for 30 minutes covered, then remove the lid and bake uncovered for another 15 minutes or until all the liquid is absorbed and the rice is tender.
6. Prepare the Tahini Yogurt Sauce: While the rice and chicken bake, whisk together the Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl until smooth. Cover and refrigerate if not serving immediately.
7. Serve: Once the chicken and rice are cooked, serve hot accompanied by the tahini yogurt sauce for added creaminess and tang.

Notes

• Marinate the chicken for at least 2 hours or overnight for deeper flavor.
• Use a heavy oven-safe pot like a Dutch oven for even cooking and easy transfer between stovetop and oven.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes to the marinade.
• Leftover sauce can be stored in the fridge for up to 3 days.
• Substitute jasmine rice with basmati rice if preferred, adjusting cooking time as needed.
• Ensure the rice is fully covered by liquid before baking to prevent dryness.

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