Go Back
+ servings
Chicken and rice are cooked with delicious spices, then topped with a yogurt tahini sauce. This Middle Eastern Chicken and Rice with Yogurt Tahini Sauce is packed full of unique, delicious flavors!
Print Recipe
4.71 from 31 votes

Middle Eastern Chicken and Rice with Tahini Yogurt Sauce

Chicken thighs and rice are cooked with delicious Middle Eastern spices, in one pot, and topped with a savory tahini yogurt sauce. 
Course: Main Course
Cuisine: Mediterranean
Keyword: middle eastern chicken and rice
Servings: 6 people
Calories: 574kcal

Ingredients

Chicken

  • 1.75 pounds boneless, skinless chicken thighs
  • 3 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 1 teaspoon tumeric
  • 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

Rice and Veggies

  • 2 tablespoons olive oil divided
  • 1 large sweet onion, chopped
  • 2 tablespoon white cooking wine
  • 2/3 cup cherry tomatoes, halved
  • 1 cup kale, coarsely chopped packed
  • 1 tespoon garlic
  • 1.5 cups Jasmine rice
  • 1.5 cups reduced sodium chicken broth
  • 2 tablespoons lemon juice
  • 1 teaspoon tumeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1 teaspoon salt

Sauce

  • 1 7 ounce package plain greek yogurt I used FAGE, it's about 2/3 cup
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions

Chicken

  • In a medium sized bowl with lid, mix together all of the ingredients for the chicken, except for the chicken.
  • If chicken thighs are large, cut them in half.
  • Place chicken in bowl with marinade and mix well. Cover and let marinate in refrigerator for at least 2 hours.

Rice and Veggies

  • Preheat oven to 375 degrees.
  • In a dutch oven or other oven safe pot with lid, heat olive oil over medium high heat. Place chicken in skillet and brown on each side, about 2-3 minutes. Remove chicken from skillet as it browns, and set it aside. 
  • Add another tablespoon of olive to pot as well as chopped onion. Saute for 3-4 minutes. Add white wine and cook until wine is absorbed. Then, add garlic, kale, tomatoes, and rice. Saute for another 1-2 minutes.
  • Add chicken broth, 1 cup of water, lemon juice, tumeric, cumin, cardamom, nutmeg, and salt. Stir well.
  • Place chicken thighs on top of rice mixture and let mixture come to a simmer. 
  • After mixture has come to a simmer, cover with a lid and bake in preheated oven for 30 minutes. After this, remove lid and cook for another 15 minutes, or until all the liquid has been absorbed. Serve with sauce.

Sauce

  • Whisk together all of the sauce ingredients in a small bowl. If not using immediately, cover and place in refrigerator. 

Notes

Inspired by: http://www.evseats.com/one-pot-middle-eastern-chicken-rice/

Nutrition

Calories: 574kcal | Carbohydrates: 42g | Protein: 27g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 129mg | Sodium: 804mg | Potassium: 442mg | Fiber: 1g | Vitamin A: 245IU | Vitamin C: 7.2mg | Calcium: 50mg | Iron: 2.6mg