Immerse yourself in a culinary journey with our Middle Eastern Chicken and Rice, a dish that harmoniously blends fragrant spices, succulent chicken, and a bed of flavorful jasmine rice and veggies. What makes this dish truly extraordinary is the addition of a luscious Tahini Yogurt Sauce, elevating it to a symphony of Middle Eastern flavors. Perfectly seasoned and expertly crafted, this recipe promises a delightful and satisfying experience for your taste buds.
In our household, the Middle Eastern Chicken and Rice has become synonymous with cozy family dinners. The first time I prepared this dish, the aromatic spices filled our kitchen, creating an anticipation that lingered until the first bite. My husband, usually reserved in his praises, couldn’t help but express his delight. The marriage of tender chicken, aromatic spices, and the creamy Tahini Yogurt Sauce has turned this recipe into a cherished tradition. Now, whenever there’s a yearning for comfort and exotic flavors, this dish takes center stage in our family gatherings.
Why This Flavorful Fusion:
Unveiling the Allure of Middle Eastern Chicken and Rice
- Exotic Spice Blend: A meticulous combination of turmeric, curry, cumin, oregano, cardamom, and nutmeg for an authentic Middle Eastern flavor.
- One-Pot Wonder: Effortless preparation with the chicken and rice cooked together, minimizing cleanup.
- Tahini Yogurt Elegance: The creamy, nutty richness of tahini yogurt sauce adds a layer of sophistication to the dish.
- Versatile Veggies: Kale and cherry tomatoes bring freshness and vibrant colors to the rice.
- Oven-Baked Perfection: Baking ensures tender chicken and perfectly cooked rice with minimal effort.
Ingredients:
For the 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For 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
- 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
For the 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
Directions:
- In a medium-sized bowl, mix all chicken ingredients, except chicken itself. Cut larger chicken thighs in half. Coat chicken with the marinade, cover, and refrigerate for at least 2 hours.
- Preheat oven to 375 degrees.
- In an oven-safe pot, brown chicken in olive oil. Remove browned chicken and set aside.
- Add another tablespoon of olive oil to the pot, sauté chopped onion, and then add white wine. Cook until the wine is absorbed. Add garlic, kale, tomatoes, and rice. Sauté for 1-2 minutes.
- Stir in chicken broth, water, lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Place chicken on top, let it simmer, then cover and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until liquid is absorbed.
- In a small bowl, whisk together all sauce ingredients. Refrigerate if not using immediately.
- Serve the Middle Eastern Chicken and Rice with a generous drizzle of Tahini Yogurt Sauce.
Notes:
- Experiment with additional veggies like bell peppers or spinach.
- Adjust spice levels to personal preference.
- Prepare extra Tahini Yogurt Sauce for dipping or serving on the side.
- This dish reheats well, making it an excellent option for leftovers.
