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
Keyword: middle eastern chicken and rice
1.75poundsboneless, skinless chicken thighs
Rice and Veggies
1largesweet onion, chopped
2tablespoonwhite cooking wine
2/3cupcherry tomatoes, halved
1cupkale, coarsely chopped packed
1.5cupsreduced sodium chicken broth
17 ounce packageplain greek yogurtI used FAGE, it's about 2/3 cup
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.
Whisk together all of the sauce ingredients in a small bowl. If not using immediately, cover and place in refrigerator.