Description
This Middle Eastern Chicken and Rice recipe features tender, marinated chicken thighs cooked with aromatic spices, served over a flavorful blend of jasmine rice, kale, and cherry tomatoes. Topped with a creamy tahini yogurt sauce, this dish offers a perfect balance of savory spices and fresh acidity for a satisfying, wholesome meal.
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 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
- 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
- 1 7-ounce package plain Greek yogurt (about 2/3 cup, FAGE preferred)
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: In a medium 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, mix well to coat, cover, and refrigerate for at least 2 hours to allow flavors to infuse.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the rice and chicken.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a Dutch oven or oven-safe pot over medium-high heat. Add the marinated chicken thighs and brown them for about 2-3 minutes on each side for a nice caramelized crust. Remove the chicken from the pot and set aside.
- Sauté Aromatics and Rice: Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion for 3-4 minutes until softened. Add the white cooking wine and cook until the wine is fully absorbed. Stir in the minced garlic, kale, cherry tomatoes, and jasmine rice. Sauté for another 1-2 minutes to toast the rice slightly.
- Add Liquids and Spices: Pour in the chicken broth, 1 cup water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir well to combine all ingredients evenly.
- Simmer and Transfer to Oven: Place the browned chicken thighs on top of the rice mixture. Let the entire mixture come to a gentle simmer on the stovetop.
- Bake Covered: Cover the pot with a lid and place it in the preheated oven. Bake for 30 minutes to allow the rice to cook and absorb the flavors.
- Bake Uncovered: 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 Sauce: While the chicken and rice bake, whisk together the plain Greek yogurt, lemon juice, tahini, olive oil, and salt in a small bowl. Refrigerate if not using immediately.
- Serve: Once the rice is cooked and the chicken is tender, serve the dish hot, drizzled with the creamy tahini yogurt sauce for added richness and tang.
Notes
- Marinating the chicken for at least 2 hours enhances the depth of flavor and tenderness.
- If you prefer a spicier dish, consider adding a pinch of cayenne pepper to the marinade or rice mixture.
- The use of a Dutch oven or any oven-safe pot is essential for baking the rice and chicken together.
- You can substitute kale with spinach or Swiss chard if desired.
- The tahini yogurt sauce can be made ahead and stored refrigerated for up to 2 days.
- Ensure the rice is fully covered with liquid before baking to avoid dryness.
- Prep Time: 15 minutes
- 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, jasmine rice recipe
