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Gluten Free

Yogurt-Tahini Marinated Chicken

with Chopped Salad & Herbed Rice

Cooking time

35 minutes




604 /serving

Tired of all the sauces and marinades in your current repertoire? This creamy, sunny and refreshing yogurt marinade is guaranteed to become an instant classic in your home! We’re combining yogurt, tahini (a nutty sesame paste widely used in Middle Eastern cuisines), garlic, a splash of lemon juice and aromatic spices and using this delicious mixture to marinate chicken thighs and infuse them with flavour. Seared and served with lemon-parsley rice and a colourful cucumber and tomato salad, this dish is a crowd-pleasing hit!

We will send you:

  • 8 Chicken thighs
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Lemon
  • 1 Tomato
  • 2 Cucumbers
  • 200g White rice
  • 45ml Tahini
  • 100g Yogurt
  • 5g Shish taouk spice blend (white pepper, allspice, garlic, nutmeg, cinnamon)

You will need:

Medium pot
Olive oil
Salt & pepper
Large pan (non-stick if possible)
Total Fat
24 g
Saturated Fat
4 g
228 mg
Total Carb
54 g
6 g
42 g
4 g
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Cook the rice
In a medium pot, combine the rice, 2 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, small dice the cucumbers and tomato; combine in a bowl. Zest and juice the lemon. Mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves.
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Marinate the chicken
In a large bowl, combine the yogurt, tahini, spice blend, ½ the lemon juice and ¾ of the garlic; season with S&P to taste. Transfer ⅓ of the marinade to a small bowl and set aside. Pat the chicken dry with paper towel. Add the chicken to the large bowl with the remaining yogurt marinade. Mix to thoroughly coat. Set aside in the fridge while you prepare the next steps.
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Make the salad
While the chicken marinates, in a bowl, combine the cucumbers, tomatoes, ½ the parsley and as much of the remaining garlic and lemon juice as you’d like. Toss with a generous drizzle of olive oil; season with S&P to taste.
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Cook the chicken
In a large pan (nonstick if possible), heat a drizzle of olive oil on medium-high. Add the marinated chicken to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through.
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Finish & serve
To the pot of rice, add as much of the lemon zest as you’d like and the remaining parsley. Divide the finished rice between your plates. Top with the chicken and salad. Spoon the reserved marinade on top. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.