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Middle Eastern Chicken with Basmati Rice

With Homemade Hummus, Red Cabbage Salad and Tomatoes and Cucumbers Salad

This recipe is a family staple around here - even my kids like it which speaks for itself. I always make dill-yogurt sauce to top the chicken and pair it with a few colorful salads. Last time I made it I even ventured out and made my own hummus (the recipe to which I'll provide below as well).

You know what the secret ingredient for this dish is - RAS-EL-HANOUT (also known as Moroccan Spice) - it's such a versatile spice - I use it both on chicken and fish! If you don't already have on your spice rack, make sure to grab one at your next grocery run!

Middle Eastern Chicken with Basmati Rice


For Chicken:

  • 1lb boneless, skinless chicken thighs - cut in bite sizes

  • 1 tbsp Ras-El-Hanout (Moroccan Spice)

  • 1 tbsp cumin

  • 1 tbsp coriander

  • splash of olive oil

  • salt and pepper to taste

For Rice:

  • 1 cup Basmati Rice

  • 1 tbsp butter

  • 1 tbsp turmeric

  • 1 1/2 cup chicken broth

  • salt and pepper to taste

For Yogurt-Dill Sauce

  • 3 tbsp Greek Yogurt

  • 1 tbsp Dijon Mustard

  • 1 tbsp fresh dill

  • salt and pepper to taste

For Hummus:

  • 4 tbsp tahini

  • 1 clove of garlic

  • 4 tbsp fresh lemon juice

  • 4-5 tbsp water

  • 1 tbsp cumin

  • dash of salt

  • 1 can of chickpeas - drained

  • sumac (for garnish)

  • fresh parsley (for garnish)

For Red Cabbage Salad:

  • Red Cabbage

  • splash of olive oil

  • fresh lime juice

  • salt and pepper to taste

For Tomatoes and Cucumbers Salad:

  • Cherry tomatoes

  • Cucumbers

  • splash of olive oil

  • salt to taste

Step-by-Step Instructions

  1. In a large bowl combine the chicken with all the spices and olive oil. Mix and set aside for 10 min to marinade.

  2. While the chicken marinades, prepare the hummus - In a blender, combine the garlic, tahini, lemon juice, water, cumin and salt. Blend well. Drain the can of chickpeas and add to the blender. Mix for a few more minutes until the texture is homogenous (note - if too thick, add a splash of water). Place in a bowl and garnish with a splash of olive oil, sumac and fresh parsley.

  3. Prepare the cabbage salad by mixing all ingredients together and set aside to marinade for a few minutes, mixing periodically.

  4. Prepare the Yogurt-Dill Sauce by mixing all ingredients together in a bowl.

  5. Cook the chicken in a splash of olive oil mixing periodically until cooked through.

  6. While the chicken cooks, prepare the rice - in a small pot melt butter, add the turmeric and mix for 30 sec. Stir in the rice. Season with salt and pepper. Pour in the chicken broth, bring to boil, cover, reduce heat and cook for 10 min or until the liquid is absorbed. Fluff with a fork.

  7. Prepare the cucumber and tomato salads by mixing the applicable ingredients together.

  8. Plate together as pictured below


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