Middle Eastern Chicken and Rice with Tahini Yogurt Sauce

Middle Eastern Chicken and Rice with Tahini Yogurt Sauce

{"Marinate the chicken at least 2 hours for best flavor; longer (up to overnight) deepens seasoning.","Use an oven-safe Dutch oven with a tight-fitting lid to ensure the rice steams properly.","If you don’t have white cooking wine, substitute with additional chicken broth plus a teaspoon of lemon juice.","If rice isn’t tender after the bake time, cover and cook 5–10 minutes more, or add a splash of hot water and continue baking until liquid is absorbed.","Rest the pot 5–10 minutes after baking before fluffing to help the rice finish steaming.","For gluten-free needs, use certified gluten-free chicken broth and ensure the cooking wine (or substitute) is gluten-free.","Chicken thighs are recommended; chicken breast can be used but may cook faster and be less juicy.","The tahini-yogurt sauce can be made ahead and refrigerated up to 3 days; stir before serving.","Leftovers keep 3–4 days refrigerated; reheat gently with a splash of broth or water. Freeze chicken and rice up to 2 months (store the sauce separately; it may separate if frozen)."}

Time: Prep: 145 mins, Cook: 60 mins, Total: 205 mins

Servings: 6

Ingredients

  • 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 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
  • 1.5 cups jasmine rice
  • 1.5 cups reduced sodium chicken broth
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon tumeric
  • 1 teaspoon cumin
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 (7-ounce) container plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions

  1. In a medium sized bowl with lid, mix together all of the ingredients for the chicken, except for the chicken.
  2. If chicken thighs are large, cut them in half.
  3. Place chicken in bowl with marinade and mix well. Cover and let marinate in refrigerator for at least 2 hours.
  4. Preheat oven to 375 degrees.
  5. 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.
  6. 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.
  7. Add chicken broth, 1 cup of water, lemon juice, tumeric, cumin, cardamom, nutmeg, and salt. Stir well.
  8. Place chicken thighs on top of rice mixture and let mixture come to a simmer.
  9. 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.
  10. Whisk together all of the sauce ingredients in a small bowl. If not using immediately, cover and place in refrigerator.

Original recipe source