Middle Eastern Chicken and Rice with Yogurt Tahini Sauce
Ingredients
Directions / Instructions
Why You'll Love This Middle Eastern Chicken and Rice
This vibrant Middle Eastern-inspired chicken and rice combines tender marinated chicken, fragrant turmeric rice, and a creamy yogurt tahini sauce for an unforgettable meal. The warm spices, fresh herbs, and tangy sauce create restaurant-quality flavors with simple pantry ingredients.
Perfect for meal prep or family dinners, this recipe is naturally high in protein, easy to customize, and comes together in about an hour. Serve it with fresh vegetables, pita bread, or a crisp salad for a complete meal.
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
For the Rice
- 2 cups basmati rice, rinsed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 teaspoon turmeric
- ½ teaspoon cumin
- 3 cups chicken broth
- Salt to taste
For the Yogurt Tahini Sauce
- 1 cup plain Greek yogurt
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons water (more if needed)
- 1 tablespoon chopped parsley
- Salt and black pepper to taste
For Serving
- Diced cucumber
- Cherry tomatoes
- Fresh parsley
- Pickled onions
- Pita bread (optional)
Instructions
1. Marinate the Chicken
Combine the olive oil, paprika, cumin, coriander, turmeric, garlic powder, cinnamon, cayenne, salt, pepper, and lemon juice. Coat the chicken thoroughly and marinate for at least 30 minutes or up to overnight.
2. Cook the Rice
Heat the butter and olive oil in a saucepan. Sauté the onion until soft, then stir in the turmeric and cumin. Add the rinsed rice and cook for 2 minutes. Pour in the chicken broth, bring to a boil, then reduce the heat, cover, and simmer for 15 to 18 minutes. Let the rice rest for 10 minutes before fluffing.
3. Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Rest for 5 minutes before slicing.
4. Make the Yogurt Tahini Sauce
Whisk together the Greek yogurt, tahini, lemon juice, garlic, parsley, water, salt, and pepper until smooth. Adjust the consistency with additional water if needed.
5. Assemble
Divide the turmeric rice among serving plates. Top with sliced chicken, drizzle generously with yogurt tahini sauce, and garnish with cucumber, tomatoes, parsley, and pickled onions.
Expert Tips
Marinating the chicken overnight develops deeper flavor. Always rinse basmati rice before cooking for fluffy grains. Let the cooked rice rest before fluffing and allow the chicken to rest before slicing to retain its juices.
Storage
Store the chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice gently before serving, and keep the yogurt tahini sauce chilled until ready to use.
Serving Suggestions
Serve with warm pita bread, hummus, tabbouleh, fattoush salad, roasted vegetables, grilled eggplant, or stuffed grape leaves for a complete Middle Eastern-inspired feast.
Recipe Variations
Substitute chicken breasts for thighs, use brown rice or cauliflower rice, add roasted chickpeas for extra texture, or prepare the recipe with grilled lamb, beef, or tofu for different protein options.
Frequently Asked Questions
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