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Middle Eastern Chicken and Rice with Yogurt Tahini Sauce Recipe

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4.3 from 46 reviews

A flavorful Middle Eastern-inspired one-pot chicken and rice dish featuring tender marinated chicken thighs cooked with aromatic spices, sweet onion, kale, and cherry tomatoes, all baked to perfection in the oven. Served with a refreshing tangy yogurt tahini sauce that complements the spices beautifully.

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
  • 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

  • 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 itself—mix lemon juice, white vinegar, turmeric, curry, cumin, oregano, cardamom, nutmeg, minced garlic, salt, and black pepper thoroughly. Cut large chicken thighs in half if needed, then add the chicken to the marinade. Mix well to coat, cover, and refrigerate for at least 2 hours to let the flavors infuse.
  2. Brown the Chicken: Preheat the oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a Dutch oven or other oven-safe pot over medium-high heat on the stovetop. Sear the marinated chicken thighs for 2-3 minutes on each side until browned. Remove chicken from the pot and set aside.
  3. Sauté Vegetables and Rice: Add the remaining 1 tablespoon of olive oil to the pot. Sauté chopped sweet onion for 3-4 minutes until softened. Pour in the white cooking wine and cook until absorbed. Add minced garlic, kale, cherry tomatoes, and uncooked Jasmine rice, then sauté for another 1-2 minutes, stirring constantly to combine flavors.
  4. Add Liquids and Spices: Pour in reduced sodium chicken broth, water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir everything well to mix the spices through the rice and vegetables.
  5. Combine and Cook: Place the browned chicken thighs on top of the rice mixture. Bring the mixture to a simmer on the stovetop, then cover with the lid.
  6. Bake: Transfer the covered pot to the preheated oven and bake for 30 minutes. After 30 minutes, remove the lid and continue baking uncovered for an additional 15 minutes or until the liquid has been fully absorbed and the rice is tender.
  7. Prepare the Sauce: Whisk together plain Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl until smooth. Cover and refrigerate if not serving immediately.
  8. Serve: Fluff the rice and serve the baked chicken and rice with the yogurt tahini sauce on the side for dipping or drizzling.

Notes

  • Marinating chicken for at least 2 hours enhances flavor and tenderness.
  • Cutting large chicken thighs into smaller pieces helps them cook evenly.
  • The combination of spices (turmeric, cumin, cardamom, nutmeg) gives the dish a vibrant Middle Eastern flavor profile.
  • Using a Dutch oven or oven-safe pot allows for seamless stovetop-to-oven cooking, making this a convenient one-pot meal.
  • The yogurt tahini sauce provides a creamy, tangy contrast to the spiced chicken and rice.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
  • Inspired by recipe from http://www.evseats.com/one-pot-middle-eastern-chicken-rice/

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