Middle Eastern Chicken and Rice Recipe - Sugar Spices Life (2024)

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Chicken and rice are cooked with delicious spices, then topped with a yogurt tahini sauce. This Middle Eastern Chicken and Rice with Yogurt Tahini Sauce is packed full of unique, delicious flavors!

Middle Eastern Chicken and Rice Recipe - Sugar Spices Life (1)

Filling Meals

This past weekend I was sick, so between that and the passing of our dog, I didn’t have much of an appetite for a few days.

Yesterday, my appetite started coming back. However, I had a busy day with my kids, and didn’t have a lot of time to eat.

By the time dinner rolled around, I needed something filling. And I was craving something delicious and full of flavor.

Middle Eastern Chicken and Rice Recipe - Sugar Spices Life (2)

Mediterranean Food

Years ago there was a restaurant near my husband’s and my church called Tahina’s. I would describe it as a cross between a Mediterranean restaurant, BBQ shack, and a Panera. That may not make sense. But, it doesn’t matter … it was amazing. My stomach is rumbling just thinking about it.

Yesterday I wanted something along Tahina’s lines. I remembered that a few months ago I had made Ev’s Eats One Pot Middle Eastern Chicken and Rice, which I thoroughly enjoyed, so used that as an inspiration and baseline of sorts for this recipe. It is so delicious. Seriously.

Middle Eastern Chicken and Rice

One of the many nice things about this recipe is that the chicken and rice are cooked and baked in one dish. I’m all about easy when it comes to baking and clean up.

I used my husband’s dutch oven to make this dish as it’s my favorite dish to use for recipes that start on the stove and end in the oven. This particular dutch oven has served us extremely well, and was a lot cheaper that it’s Le Creuset rival.

January 4th, 2020 Update

I have updated this post with new photos. I also wanted to add a note regarding the name of this recipe. I decided to describe this dish as ‘Middle Eastern’ as opposed to ‘Mediterranean’, or just chicken and rice, due to many of the spices I used.

Do all of the spices fall under any one category or style of cooking? Nope. Will you find this dish at a restaurant that is authentic for any cuisine? Definitely not.

The dish has a blend of spices and ingredients that I enjoy using in my kitchen. By no means am I claiming to be an expert, or to even offer commentary on anyone else’s cuisine. Heck, I’m from the Carolinas and don’t even consider myself a southern cuisine expert!

Ingredients

Chicken

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 cloves
1/2 teaspoon salt
1/2 teaspoon black pepper

Rice and Veggies

2 tablespoons olive oil divided
1 large sweet onion, chopped
2 tablespoon white cooking wine
2/3 cup cherry tomatoes, halved
1 cup kale, coarsely chopped packed
1 tespoon garlic
1.5 cups Jasmine rice
1.5 cups reduced sodium chicken broth
2 tablespoons lemon juice
1 teaspoon tumeric
1 teaspoon cumin
1/2 teaspoon cardamom
1/8 teaspoon nutmeg
1 teaspoon salt

Sauce

1 7 ounce package plain greek yogurt I used fa*gE, it’s about 2/3 cup
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon salt

Instructions

Chicken

In a medium sized bowl with lid, mix together all of the ingredients for the chicken, except for the chicken.
If chicken thighs are large, cut them in half.
Place chicken in bowl with marinade and mix well. Cover and let marinate in refrigerator for at least 2 hours.

Rice and Veggies

Preheat oven to 375 degrees.
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.
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.
Add chicken broth, 1 cup of water, lemon juice, tumeric, cumin, cardamom, nutmeg, and salt. Stir well.
Place chicken thighs on top of rice mixture and let mixture come to a simmer.
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.

Sauce

Whisk together all of the sauce ingredients in a small bowl. If not using immediately, cover and place in refrigerator.

Notes

Inspired by:http://www.evseats.com/one-pot-middle-eastern-chicken-rice/

Nutrition

Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.

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If you enjoyed this Middle Eastern Chicken and Rice, you might enjoy these other SugarSpicesLife recipes:

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