This Persian chicken with golden rice and tahini dressing combines marinaded chicken thighs, basmati rice, and one pot cooking for a delicious weeknight meal.
My mom is the best cook I know and she really has a way with weeknight chicken. She can defrost frozen thighs on a whim and have a flavorful, exciting meal on the table in no time.
This Persian chicken with golden rice is not a traditional Iranian recipe but it was inspired by flavors that my mom uses in her cooking. She always sautées chicken with onions (to get rid of the “chickeny” smell) and uses liberal dashes of turmeric (for color and aroma).
To create this Persian inspired one-pot meal, I marinaded the chicken in spices my mom always has on hand: cumin, coriander, and garlic. I seasoned the rice with sautéed onions, turmeric, and a dash of cinnamon and cayenne for heat. I finished cooking the chicken and rice in the oven for evenly cooked rice and some hands-off efficiency in the kitchen.
This recipe is simple enough to fit into your busy work week schedule. Soak the rice and marinade the chicken the night before. You can even pre measure the spices for the rice to save more time. An hour before you’re ready to eat, simply sear the chicken, combine the rice and spices and bake in the oven for 20-30 minutes. Whip together the tahini dressing while the dish is baking. Top with cilantro for a delicious and impressive weeknight meal that your family will love.
Want more weeknight chicken recipes? Here are some of my favorites: