Middle Eastern Chicken and Rice with Tahini Yogurt Sauce Recipe

Introduction

This Middle Eastern Chicken and Rice recipe brings vibrant spices and fresh ingredients together for a comforting and flavorful meal. Served with a creamy tahini yogurt sauce, it’s perfect for a satisfying dinner with a delightful twist.

Ingredients

• 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
• 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. Add the chicken to the marinade, mix well, cover, and refrigerate for at least 2 hours.
2. Step 2: Preheat your oven to 375°F (190°C).
3. Step 3: In a Dutch oven or oven-safe pot with a lid, heat 1 tablespoon of olive oil over medium-high heat. Brown the chicken thighs on both sides for 2–3 minutes per side, then remove them and set aside.
4. Step 4: Add the remaining tablespoon of olive oil to the pot and sauté the chopped onion for 3–4 minutes. Pour in the white wine and cook until it has absorbed.
5. Step 5: Add the garlic, kale, cherry tomatoes, and Jasmine rice to the pot. Sauté for 1–2 minutes to combine flavors.
6. Step 6: Stir in the chicken broth, 1 cup of water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Mix thoroughly.
7. Step 7: Place the browned chicken thighs on top of the rice mixture. Bring everything to a simmer on the stove.
8. Step 8: Cover the pot with the lid and transfer it to the preheated oven. Bake for 30 minutes, then remove the lid and bake for an additional 15 minutes, or until the liquid is fully absorbed.
9. Step 9: Meanwhile, prepare the sauce by whisking together Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl. Cover and refrigerate if not using right away.
10. Step 10: Serve the chicken and rice hot, topped with a generous drizzle of the tahini yogurt sauce.

Tips & Variations

• For extra depth, marinate the chicken overnight if time allows.
• Swap kale for spinach or Swiss chard based on your preference.
• Add toasted pine nuts or chopped fresh herbs like parsley for garnish and added texture.
• If you prefer, use chicken breasts, though thighs stay juicier during baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave to retain moisture. The tahini yogurt sauce can be kept refrigerated separately for up to 2 days; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of Jasmine rice?

Yes, but keep in mind that brown rice takes longer to cook. You may need to adjust the liquid amounts and baking time accordingly to ensure it cooks through.

Is this dish spicy?

No, the spices used here provide warmth and aromatic flavor without significant heat. You can add chili flakes or fresh chili if you prefer a spicier dish.