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Tahini chicken with Persian rice

Tahini chicken with Persian rice

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!

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

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  • 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


  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.


Typical values per serving when made using specific products in recipe


3,143kJ/ 748kcals



Saturated Fat












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5 out of 5 stars1 rating