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Chicken thighs, Golden Tahini, basmati rice and broth make this hearty one pot dinner a winner.

One-Pot Tahini Chicken + Rice

We love a one-pot dish that mostly cooks in the oven. Our Turmeric Tahini really shines here, giving this easy chicken dinner an inviting golden hue, plus flavor that’s out of this world delicious. The creamy, nutty flavor of tahini along with lemony sumac and earthy cumin are balanced beautifully, a perfect early Spring recipe!

Chef Tip: Toasting the rice gives makes sure the grains stay separated after cooking for that ultimate fluffy texture.


  • 4-5 bone in chicken thighs

  • Olive oil

  • Haven’s Kitchen Golden Turmeric Tahini

  • 1 medium onion, diced

  • 1 tsp cumin powder

  • 1 1/2 cups of Basmati rice, rinsed and drained

  • 3 cups chicken broth

  • Salt

  • 4-5 sprigs mint, chopped

  • ½ cup cashew nuts, toasted

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Preheat your oven to 400°F. In a large bowl, toss the chicken with a small glug of oil and ½ a pouch of the Tahini sauce


Heat a shallow Dutch oven or a braiser with olive oil and bring it to medium-high heat. Once the oil shimmers, add the thighs skin side down and cook for 3-5 minutes, getting a nice crispy sear. Flip and cook on the opposite side for 2-3 minutes. Remove the chicken and set it aside


In the same pan, add another glug of oil over medium high heat. Add to it the onions and cumin powder and sauté until the onions are softened. Squeeze in the remaining Turmeric tahini and sauté for another minute or so


Add in the rice and sauté for 1 minute, just until the rice begins to turn golden.


Pour in the chicken broth and add salt to taste bringing it to a simmer. Place the semi cooked chicken thighs directly on top of the rice and liquid. cover with a lid, and transfer to the oven to continue cooking.


Bake in the oven for 20 minutes., remove the lid and continue to bake for an additional 10 minutes, until all the liquid has been absorbed.


Garnish with chopped mint and toasted cashews and serve immediately

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.


To sear or pan-sear something is to cook it in a hot pan, undisturbed, until the surface is very deeply caramelized. You’ll often see this term used for larger, flat proteins, like steaks, or hearty vegetables like cauliflower.

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