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

1. In a medium bowl with a lid, stir together all chicken marinade ingredients, leaving out the chicken for now.
2. If the chicken thighs are large, cut them in half.
3. Add the chicken to the marinade and toss until evenly coated. Cover and refrigerate for at least 2 hours.

Cook the Rice and Vegetables

1. Heat the oven to 375°F.
2. 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.
3. Add the remaining tablespoon of olive oil to the pot, then stir in the chopped onion. Cook for 3–4 minutes until softened.
4. 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.
5. Add the garlic, kale, cherry tomatoes, and rice to the pot. Cook, stirring, for 1–2 minutes.
6. 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.
7. Arrange the chicken thighs on top of the rice mixture and bring everything to a gentle simmer.
8. 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.