Tahini chicken with Persian rice
Prep
20 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and tastes like you've spent all day in the kitchen. Creamy tahini creates the most luxurious sauce for tender chicken thighs, and it's packed with calcium and healthy fats that keep you satisfied. The Persian rice gets studded with pomegranate seeds and pistachios for brightness and crunch, while fresh mint ties everything together beautifully. Best of all, most of these ingredients are pantry staples, so you probably have everything on hand already.
Ella x
Ingredients
- 300 gramsessential basmati rice
- 300 gramsgreek-style yogurt
- 50 gramstahini
- 6skinless boneless chicken thighs(skinless, boneless chicken thighs, halved lengthways)
- 2garlic cloves(crushed)
- 2 tbspessential sunflower oil
- 2essential onions(thinly sliced)
- 40 gramspistachios(roughly chopped)
- 125 gramspomegranate seeds
- 25 gramsmint(roughly chopped)
Detail level
Instructions
- 1
Bring a large pan of salted water to the boil. Add the rice and boil for 8 minutes. Meanwhile, mix the yogurt and tahini in a medium- sized bowl; season. In a large bowl, mix the chicken with the garlic and ¹⁄ ³ of the yogurt mixture; chill. Chill the remaining yogurt mixture.
- 2
Drain the rice, rinse with cold water and set aside. Return the pan to a medium-low heat; add the oil, onions and a pinch of salt. Cook for 8 minutes, stirring often, until softened and slightly golden. Return the rice to the pan; reduce the heat to low. Stir the rice through the onions, then cover the pan with kitchen paper (or a clean tea towel) and a lid. Continue to cook for 10 minutes.
- 3
Meanwhile, set a griddle pan over a high heat. Add the chicken thighs and cook for 8-10 minutes, turning halfway, until cooked through and lightly charred; set aside to rest for a few minutes. Stir the pistachios, pomegranate seeds and mint through the rice and divide between 4 plates. Slice the chicken thighs and serve on top of the rice with a spoonful of the reserved tahini yoghurt, plus some broccoli and lemon wedges, if liked.
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