This one-pot Middle Eastern chicken and rice is the kind of meal you’ll want to make again and again.
Tender, juicy chicken thighs are simmered with fragrant spices and vegetables, all in a single pot, then finished with a creamy tahini yogurt sauce that takes every bite to the next level.
It’s effortless enough for weeknights, yet special enough for family dinners—or when you just want a little comfort with a twist.
For the Chicken
- Chicken Thighs – tender, boneless, and skinless; the star of the dish.
- Lemon Juice – adds brightness and helps tenderize the chicken.
- White Vinegar – balances the spices with a touch of acidity.
- Turmeric – gives a warm, earthy flavor and vibrant color.
- Curry Powder – adds depth and subtle heat.
- Cumin – a fragrant spice that enhances the Middle Eastern flavor.
- Oregano – a hint of herbal aroma.
- Cardamom – warm, aromatic notes that make the chicken special.
- Nutmeg – a subtle spice that complements the other seasonings.
- Garlic – adds savory depth.
- Salt & Black Pepper – essential seasonings to enhance flavor.
For the Rice and Vegetables
- Olive Oil – used for sautéing the onion and veggies.
- Sweet Onion – adds natural sweetness and texture.
- Chicken Broth And Lemon Juice – helps deglaze the pan and bring flavor.
- Cherry Tomatoes – bursts of fresh, tangy flavor.
- Kale – adds color, nutrients, and a slight earthiness.
- Garlic – more aromatic depth.
- Jasmine Rice – fragrant, fluffy base for the dish.
- Reduced-Sodium Chicken Broth – moistens the rice and infuses flavor.
- Lemon Juice – brightens the rice mixture.
- Turmeric, Cumin, Cardamom, Nutmeg, and Salt – seasoning blend to flavor the rice.
For the Tahini Yogurt Sauce
- Plain Greek Yogurt – creamy base for the sauce.
- Lemon Juice – tangy balance for richness.
- Tahini – adds nutty, savory flavor.
- Olive Oil – smooths out the sauce.
- Salt – brings all the flavors together.
Easy One-Pot Spiced Chicken and Rice with Tahini Yogurt Drizzle
Tender chicken thighs and fragrant rice are cooked together in a single pot with warming Middle Eastern–inspired spices, then finished with a creamy tahini yogurt sauce for a bright, savory contrast.
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Servings: 6
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Ingredients
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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Rice and Vegetables
- 2 tablespoons olive oil, divided
- 1 large sweet onion, chopped
- 1½ tablespoons chicken broth
- ½ tablespoon lemon juice
- ⅔ cup cherry tomatoes, halved
- 1 cup kale, coarsely chopped and 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
Tahini Yogurt 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
Instructions
Prepare the Chicken
- In a medium bowl with a lid, stir together all chicken marinade ingredients, leaving out the chicken for now.
- If the chicken thighs are large, cut them in half.
- Add the chicken to the marinade and toss until evenly coated. Cover and refrigerate for at least 2 hours.
Cook the Rice and Vegetables
- Heat the oven to 375°F.
- In a Dutch oven or another oven-safe pot with a lid, warm 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken and sear for 2–3 minutes per side until lightly browned. Transfer the chicken to a plate and set aside.
- Add the remaining tablespoon of olive oil to the pot, then stir in the chopped onion. Cook for 3–4 minutes until softened.
- Pour 1½ tablespoons chicken broth into the pot.Add ½ tablespoon lemon juice immediately after. Stir and let it cook for 30–60 seconds, scraping up any browned bits from the bottom of the pot.
- Add the garlic, kale, cherry tomatoes, and rice to the pot. Cook, stirring, for 1–2 minutes.
- Pour in the chicken broth and 1 cup of water, then add the lemon juice, turmeric, cumin, cardamom, nutmeg, and salt. Stir well to combine.
- Arrange the chicken thighs on top of the rice mixture and bring everything to a gentle simmer.
- Once simmering, cover the pot with a lid and transfer it to the oven. Bake for 30 minutes. Remove the lid and continue baking for an additional 15 minutes, or until the liquid is fully absorbed. Serve warm with the sauce.
Make the Sauce
- In a small bowl, whisk together all sauce ingredients until smooth. Cover and refrigerate if not using right away.
- Can I use chicken breast instead of thighs?
Yes! Chicken breast works just fine. I recommend browning it a little less than thighs so it stays juicy and tender. - Do I have to marinate the chicken for 2 hours?
Nope! Marinating for 30–45 minutes will still give good flavor. The longer you marinate, the more the spices will infuse the chicken. - Can I swap the kale for something else?
Absolutely. Spinach, Swiss chard, or even zucchini can be used instead. Just add whatever greens you like for a little extra color and nutrition. - Can I cook this entirely on the stovetop?
Yes! After adding the broth, cover the pot and simmer on low for 25–30 minutes, then uncover and let the liquid absorb. It won’t be quite the same as oven-baked, but it’s still delicious. - How do I store leftovers?
Store the chicken and rice in an airtight container in the fridge for up to 3–4 days. Keep the tahini yogurt sauce separate until serving for the best flavor.
