Chicken with Turmeric Rice and Tahini Sauce Recipe
This delicious Chicken with Turmeric Rice recipe combines tender, seared chicken thighs with fragrant turmeric-spiced jasmine or basmati rice and vibrant peas. The dish is finished with a creamy, tangy tahini sauce enhanced by lemon and turmeric, making it a flavorful and comforting one-pan meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Chicken and Rice
- 6 bone-in or boneless chicken thighs
- 1/3 cup olive oil
- Salt & pepper, to taste
- 1 1/2 cups jasmine or basmati rice
- 1 yellow onion, diced
- 10 oz frozen peas
- 3 cups water
- 1 1/2 tsp salt
- 1 tsp turmeric
- 1 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
Tahini Sauce
- 1/4 cup tahini paste
- 1/4 cup cold water
- Juice from 1/2 lemon
- 1/4 tsp turmeric
- Pinch of salt, to taste
Instructions
- Heat the Pan: Heat a large braiser pan or skillet on medium heat and add 1/3 cup of olive oil, warming it until shimmering.
- Season and Sear Chicken: Season the chicken thighs generously with salt and pepper. Place them skin side down in the hot oil and sear for 5-6 minutes on medium-high heat until the skin is browned and crispy. Flip and cook for an additional 2-3 minutes on the other side.
- Sauté Onion: Remove the chicken from the pan and set aside. Add the diced yellow onion to the remaining oil in the pan and sauté over medium heat until the onion is browned and soft, about 5 minutes.
- Add Rice, Spices, and Peas: Stir in the rice, turmeric, cumin, cinnamon, black pepper, salt, and frozen peas, mixing everything together evenly in the pan.
- Add Water and Nestle Chicken: Pour in 3 cups of water and stir to combine. Nestle the seared chicken thighs back into the rice mixture evenly.
- Simmer: Cover the pan with a tight-fitting lid and bring to a boil. Once boiling, reduce the heat to low and simmer gently for 35 minutes, allowing the rice to cook and chicken to finish cooking through.
- Rest: Remove the pan from heat and let it rest, still covered, for 10 minutes to allow flavors to develop and moisture to redistribute.
- Prepare Tahini Sauce: While the dish rests, whisk together the tahini paste, cold water, lemon juice, turmeric, and a pinch of salt in a small bowl until smooth. If the sauce is too thin, add additional tahini paste one tablespoon at a time until it reaches a thick, creamy consistency.
- Serve: Serve the chicken and turmeric rice with a drizzle of the tahini sauce and garnish with fresh parsley if desired.
Notes
- Bone-in chicken thighs provide more flavor, but boneless can be used for quicker cooking.
- If jasmine or basmati rice is unavailable, long-grain white rice can be substituted.
- Adjust spice levels by adding more or less turmeric and cumin according to preference.
- Tahini sauce can be stored in the refrigerator for up to 2 days; whisk before serving.
- For a gluten-free meal, ensure tahini paste is gluten-free certified.
