Chicken thighs and rice are cooked with delicious Middle Eastern spices, in one pot, and topped with a savory tahini yogurt sauce.
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 FAGE, it’s about 2/3 cup
2 tablespoons lemon juice
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon salt
Instructions
To continue reading, scroll down and click Next 👇👇👇
ADVERTISEMENT
