Sammy Montgoms

Lemon & Garlic Tahini Chicken & Rice

4 servings


15 minutes

active time

1 hour

total time


6 chicken thighs (bone in, skin on)

1/4 cup olive oil

1 lemon (juiced)

1 tbsp lemon zest

7 garlic cloves (minced)

2 tbsp honey

1 tsp salt

1 tsp pepper

1 tsp dried oregano

1 tsp dried parsley

1 tsp lemon pepper seasioning

1/4 cup tahini

2 tbsp olive oil

3-4 tbsp warm water (to thin)

2 garlic cloves (minced)

1 tsp maple syrup

1/2 lemon (juiced)

1/4 tsp salt (more if needed)

1 tbsp olive oil (for frying the chicken thighs)

3 cups chicken stock (or vegetable)

1/2 yellow onion (chopped fine)

4 lemon peels

1¾ cup jasmine rice

1/2 tsp dried oregano

1 tsp chilli flakes


Set your oven to 400 °F before getting started.

Begin by mixing your chicken marinade ingredients in a small bowl. Pour over the chicken and mix well, smothering it all over.*Refrigerate overnight if possible, but if not, let marinate for at least 20 minutes.

To a large oven safe frying pan, add your olive oil to pan fry the chicken. Fry on medium heat for 1-2 minutes per side. Remove the chicken from the pan and set aside.

To the same pan, set to medium heat, add your onion, oregano, chilli flakes and lemon peels. Saute for 4-5 minutes, just until the onion begins to soften.

Add your rice and let "toast" for 1-2 minutes, scrapping all the bits from the bottom.

Turn off the heat, add your chicken stock and return your chicken thighs back into the pan.

Cover and bake in the oven for 40-55 minutes, or until rice has been cooked and chicken is done.

While your chicken is cooking, prepare your lemon tahini sauce if using.*Feel free to double the sauce recipe if you like a lot of sauce!

Once the chicken and rice are cooked remove the pan from the oven, cover with the lemon tahini sauce and enjoy right away!

4 servings


15 minutes

active time

1 hour

total time
Start Cooking