Description
This Middle Eastern chicken and rice recipe features tender, warmly spiced chicken thighs, fragrant jasmine rice with vegetables, and a creamy lemon tahini yogurt sauce. A comforting, flavorful one-pan meal perfect for family dinners and meal prep.
Ingredients
Scale
For the 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (divided)
For the Rice
- 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
- 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
For the Tahini Yogurt 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
- In a large bowl, combine the lemon juice, white vinegar, turmeric, curry, cumin, oregano, cardamom, nutmeg, garlic, salt, black pepper, and a portion of the olive oil. Add the chicken thighs and coat thoroughly. Marinate for 20–30 minutes if time permits.
- Heat the remaining olive oil in a large, deep skillet over medium-high heat. Brown the chicken thighs on both sides. They do not need to be fully cooked yet. Transfer to a plate.
- Add the chopped sweet onion to the skillet and sauté until softened. Pour in the white cooking wine, scraping up any browned bits from the bottom of the pan.
- Add the cherry tomatoes, kale, and garlic. Stir until the kale begins to soften.
- Add the jasmine rice and stir to coat with the vegetables. Pour in the chicken broth and add the lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir gently and bring to a simmer.
- Nestle the browned chicken thighs into the rice mixture. Cover the skillet, reduce the heat to low, and cook until the rice is tender, the liquid is absorbed, and the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken and rice cook, whisk together the Greek yogurt, tahini, lemon juice, olive oil, and salt in a small bowl until smooth. Add a little water if needed to thin the sauce.
- Remove the skillet from the heat and let it rest, covered, for about 5 minutes. Fluff the rice gently with a fork.
- Serve the chicken over the spiced rice with tahini yogurt sauce drizzled on top.
Notes
- Marinate the chicken ahead of time for deeper flavor, keeping it refrigerated.
- Keep the skillet covered while the rice cooks to help it steam evenly.
- Store the tahini yogurt sauce separately and add it after reheating.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1/4
- Calories: 720 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 145 mg
Keywords: Middle Eastern chicken and rice, chicken and rice with tahini sauce, spiced chicken rice, tahini yogurt sauce, one-pan chicken dinner