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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
