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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.

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

  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

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