Tahini chicken with Persian rice

Name: Tahini chicken with Persian rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Essential Basmati Rice; 300 g Greek-style yogurt; 50 g tahini; 6 skinless, boneless chicken thighs, halved lengthways; 2 garlic cloves, crushed; 2 tbsp Essential Sunflower Oil; 2 essential onions, thinly sliced; 40 g pistachios, roughly chopped; 125 g pomegranate seeds; 25 g mint, roughly chopped

A delightfully fresh and fragrant dinner. It's simple to prepare and brings together the jewelled rice with pistachios, pomegranate and mint. A great dinner that's simply delicious all year round, a winner for all the family!

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Serves4
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g Essential Basmati Rice
300g Greek-style yogurt
50g tahini
6 skinless, boneless chicken thighs, halved lengthways
2 garlic cloves, crushed
2 tbsp Essential Sunflower Oil
2 essential onions, thinly sliced
40g pistachios, roughly chopped
125g pomegranate seeds
½ x 25g mint, roughly chopped

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.
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.
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.

Typical values per serving when made using specific products in recipe