Middle Eastern Chicken and Rice with Yogurt Tahini Sauce
A delightful dish featuring marinated chicken served over fluffy rice with a creamy yogurt tahini sauce, capturing the essence of Middle Eastern cuisine.
Ingredients
For the chicken marinade
- 4 pieces chicken thighs or breasts Boneless for easier cooking
- 2 tablespoons olive oil Used for marinating
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
For the rice
- 2 cups basmati rice Rinse before cooking
- 4 cups chicken broth or water Chicken broth adds more flavor
For the sauce
- 1 cup plain yogurt
- 1/4 cup tahini Can substitute with almond or sunflower seed butter
- 1 unit Juice of 1 lemon
- 1 pinch salt
For the garnish
- 1 tablespoon fresh parsley, chopped For garnish
For sautéing
- 1 large onion, diced Provides flavor base
- 4 cloves garlic, minced Add aromatic flavor
Instructions
Preparation
- Begin by marinating the chicken. In a bowl, combine olive oil, cumin, coriander, turmeric, paprika, black pepper, and salt. Add the chicken pieces, ensuring they are well coated. Allow them to marinate for at least 30 minutes, or overnight in the refrigerator for more depth of flavor.
- In a separate pot, rinse the basmati rice under cold water until the water runs clear.
Cooking
- In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Incorporate the minced garlic and cook for an additional minute until fragrant.
- Add the marinated chicken to the pot. Cook for about 6-7 minutes on each side until the chicken is browned.
- Pour in the chicken broth or water. Let the mixture come to a simmer, then reduce heat to low. Cover and cook for about 20 minutes, allowing the chicken to cook through and the flavors to meld.
- Add the rinsed rice to the pot with the chicken. Stir well to combine and cover again. Cook on low heat for an additional 15 minutes, or until the rice is tender and absorbs all the liquid.
Making the Sauce
- While the rice and chicken cook, prepare the yogurt tahini sauce. In a bowl, mix yogurt, tahini, lemon juice, and a pinch of salt. Whisk until smooth.
Serving
- Once the chicken and rice are cooked, fluff the rice with a fork and serve with the chicken on top. Drizzle with the yogurt tahini sauce and garnish with fresh parsley.
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Notes
To elevate the dish, marinate chicken overnight. Use chicken broth for cooking the rice and fluff gently. Customize sauce by adjusting tahini and lemon juice. Consider adding pomegranate seeds or slivered almonds for garnish.