MIDDLE EASTERN CHICKEN AND RICE
Chicken thighs and rice are cooked with delicious Middle Eastern spices, during a saucepan, and topped with a savory tahini yogurt sauce.
ingredient
chicken
1.75 pounds of boneless chicken thighs
3 tablespoons of juice
1 tablespoon white vinegar
1 teaspoon turmeric
1 teaspoon curry
1 teaspoon cumin
2 teaspoons of 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 of vegetable oil , divided
1 large sweet onion, chopped
2 tablespoons of white cooking wine
2/3 cup cherry tomatoes, cut in half
1 cup kale, roughly chopped
1 tablespoon garlic
1.5 cups of jasmine rice
1.5 cups low-sodium chicken broth
2 tablespoons of juice
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon cardamom
1/8 teaspoon nutmeg
1 teaspoon salt
sauce
1 7-ounce packet of plain Greek yogurt.I used FAGE, that's about 2/3 cup
2 tablespoons of juice
2 tablespoons of tahini
1 tablespoon of vegetable oil
1/4 teaspoon salt
Instructions
chicken
1.In a medium sized bowl with a lid, combine all the chicken ingredients except the chicken.
2.If the chicken thigh is large, cut it in half.
3.Place the chicken within the bowl of seasonings and blend well. Cover and soak within the refrigerator for a minimum of 2 hours.
4.Rice and vegetables
5.Preheat oven to 375 degrees.
6.In a Dutch oven or other oven-proof casserole dish with a lid, heat the vegetable oil over medium-high heat. Put the chicken within the pan and brown on all sides , about 2-3 minutes. Remove the chicken from the pan when brown and put aside .
7.Add a tablespoon of olives to the pan along side chopped onions. fry for 3-4 minutes. 8.Add wine and cook until the wine is absorbed. Then add the garlic, kale, tomatoes and rice. Sauté again for 1 to 2 minutes.
9.Add chicken broth , 1 cup water, juice , turmeric, cumin, cardamom, nutmeg and salt. Mix it well.
10Place the chicken thighs on top of the rice mixture and let it simmer.
11.Once the mixture boils, cover with a lid and bake during a preheated oven for half-hour . then , remove the lid and cook for an additional quarter-hour , or until all the liquid is absorbed. Serve with sauce.
