Middle Eastern Chicken and Rice with Tahini Yogurt Sauce Recipe

ByRafael Mansero
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Introduction

This Middle Eastern Chicken and Rice dish combines tender, spiced chicken thighs with fragrant jasmine rice and hearty vegetables. Served with a creamy tahini yogurt sauce, it’s a delightful meal full of vibrant flavors and comforting textures.

The image shows a white plate on top of a larger brown-speckled plate. On the white plate there is a single serving of yellow rice with scattered green herbs and visible yellow onion pieces mixed in. Around the rice are bright red cooked tomatoes placed evenly, adding a pop of color. In the center of the rice sits a small piece of browned food, likely a veggie patty or fritter, topped with a dollop of creamy white sauce. On the side, a silver fork rests partly on the white plate and a blue cloth napkin lies under the plates on a white marbled texture. In the top right corner, a white bowl holds more cream sauce. Photo taken with an iphone --ar 4:5 --v 7

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
    • 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-sized bowl with a lid, combine all chicken marinade ingredients except the chicken. If chicken thighs are large, cut them in half. Add chicken to the bowl, mix well to coat, cover, and refrigerate for at least 2 hours.
  2. Step 2: Preheat the oven to 375°F (190°C).
  3. Step 3: In a Dutch oven or oven-safe pot with a lid, heat 1 tablespoon olive oil over medium-high heat. Brown the chicken thighs on each side for 2-3 minutes, then remove and set aside.
  4. Step 4: Add the remaining tablespoon of olive oil to the pot, then sauté the chopped onion for 3-4 minutes. Pour in the white wine and cook until absorbed.
  5. Step 5: Stir in garlic, kale, cherry tomatoes, and jasmine rice. Sauté for another 1-2 minutes.
  6. Step 6: Add chicken broth, 1 cup of water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir well to combine.
  7. Step 7: Place the browned chicken thighs on top of the rice mixture. Allow the pot to come 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.
  9. Step 9: Remove the lid and continue cooking for another 15 minutes or until all liquid is absorbed and the rice is tender.
  10. Step 10: While the rice cooks, whisk together all sauce ingredients in a small bowl. Cover and refrigerate if not serving immediately.
  11. Step 11: Serve the chicken and rice topped with generous spoonfuls of the tahini yogurt sauce.

Tips & Variations

  • For extra flavor, marinate the chicken overnight to allow spices to deeply infuse.
  • Swap kale for spinach or Swiss chard for a milder vegetable.
  • If you prefer, use basmati rice instead of jasmine for a nuttier aroma.
  • Add pine nuts or toasted almonds on top for crunch and texture.
  • Use a grill pan to char the chicken slightly before adding to the rice for a smoky note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the rice feels dry. The tahini yogurt sauce can be stored separately in the fridge for up to 2 days and stirred before serving.

How to Serve

A round orange pot on a white marbled surface holds a dish with two main layers: the bottom layer is bright yellow rice mixed with green herbs and bits of cooked onions, creating a textured base, while the top layer features several browned chicken pieces evenly placed around the pot, along with halved red cherry tomatoes scattered throughout. A wooden spoon with some of the yellow rice and herbs rests on the white marbled surface next to the pot. In the background, there are two whole yellow lemons, a white bowl filled with creamy white sauce, and a shiny salt or pepper grinder, all placed on a blue cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs remain juicier and more flavorful in this recipe. If using breasts, watch the cooking time closely as they can dry out faster.

Is this dish spicy?

This recipe uses warm spices like turmeric, cumin, and cardamom without adding heat. If you like a little spice, consider adding a pinch of cayenne or chili flakes to the marinade or rice.

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Middle Eastern Chicken and Rice with Tahini Yogurt Sauce Recipe

★★★★★

5 from 127 reviews
  • Author: Rafael
  • Total Time: 2 hours 65 minutes
  • Yield: 4 servings 1x
  • Diet: Halal
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Description

A flavorful Middle Eastern-inspired chicken and rice dish featuring tender marinated chicken thighs baked with fragrant spices and vegetables, served alongside a creamy tahini yogurt sauce for a perfect balance of savory and tangy flavors.

Ingredients

Scale

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 minced 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 tablespoons white cooking wine
  • 2/3 cup cherry tomatoes, halved
  • 1 cup kale, coarsely chopped and packed
  • 1 teaspoon minced garlic
  • 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; FAGE recommended)
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions

  1. Prepare the chicken marinade: In a medium-sized bowl with a lid, combine lemon juice, white vinegar, turmeric, curry powder, cumin, oregano, cardamom, nutmeg, minced garlic, salt, and black pepper. If chicken thighs are large, cut them in half. Add the chicken thighs to the marinade mixture, toss well to coat, cover with the lid, and refrigerate for at least 2 hours.
  2. Preheat oven and brown chicken: Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a Dutch oven or oven-safe pot over medium-high heat. Remove the chicken from the marinade and brown the thighs on each side for about 2-3 minutes. Remove the chicken and set aside.
  3. Sauté vegetables and rice: Add the remaining 1 tablespoon of olive oil to the pot. Sauté the chopped onion for 3-4 minutes until translucent. Add the white cooking wine and cook until absorbed. Stir in garlic, kale, cherry tomatoes, and Jasmine rice, cooking for another 1-2 minutes to toast the rice slightly.
  4. Add liquids and spices: Pour in the reduced sodium chicken broth, 1 cup of water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir well to combine all ingredients evenly.
  5. Combine and bake: Place the browned chicken thighs on top of the rice and vegetable mixture in the pot. Bring the mixture to a simmer on the stovetop, then cover with the lid and transfer the pot to the preheated oven. Bake covered for 30 minutes. After 30 minutes, remove the lid and continue baking for an additional 15 minutes or until all the liquid has been absorbed and the rice is tender.
  6. Prepare the tahini yogurt sauce: While the dish is baking, whisk together Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl. Cover and refrigerate if not serving immediately.
  7. Serve: Once the chicken and rice are done baking, serve hot with the tahini yogurt sauce on the side to add creamy, tangy contrast to the savory, spiced dish.

Notes

  • Marinating the chicken for at least 2 hours enhances the flavor and tenderness.
  • Use a heavy-bottomed, oven-safe pot like a Dutch oven for even cooking and easy transition from stovetop to oven.
  • You can substitute kale with spinach or Swiss chard if preferred.
  • If you do not have white cooking wine, dry sherry or chicken broth can be used as alternatives.
  • The sauce can be prepared ahead of time and kept refrigerated for up to 2 days.
  • Adjust the spices according to your taste preferences for more or less heat and aroma.
  • Prep Time: 15 minutes plus 2 hours marinating
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Middle Eastern

Keywords: Middle Eastern chicken, baked chicken and rice, tahini yogurt sauce, spiced chicken thighs, Mediterranean rice dish

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