Garlic Butter Chicken and Turmeric Rice Pitas

February 2, 2021

A quick marinade brings the chicken some life + then extra marinade at the end – well, that’s just perfect!

Pair it with a simple cucumber salad, hummus + pine nuts along with tender turmeric rice + onions.

It’s a great plate for pita pockets or naan bread. Toast them lightly + add everything to make a wrap or dip it. So good, either way!

You have seen recipes like this from me before – I love all the different ingredients + components that make up these plates.

I recently found Joseph’s Flax, Oat Bran + Whole Wheat Pita Bread and let’s just say, they are delicious! Everyone in my family loves them. I love that we are eating flax – without even knowing it.

They also scoop up all the great ingredients of this meal. I lightly toast mine on the stove top – turn your burner on and watch them heat up + become toasted…be sure to watch what you are doing – they can burn very fast.

I used Dairy Free Sour Cream in this recipe.

My observations about dairy free sour cream.

I’ve tried two brands. Kite Hill and Forager.

Kite Hill is made of almond milk, coconut oil and rice starch. I love the consistency, taste and how creamy it is.

Forager is made of coconut and cashew milk, along with tapioca starch. This combination doesn’t bother my stomach at all – however, I don’t love the taste.

I tried both of them on my Cinnamon Swirl Bagels

And this has me thinking. I may do a blog post about comparing gluten free & dairy free products. Would that interest you?

Garlic Butter Chicken and Turmeric Rice Pitas with Dill Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: White Sparrow
Yield: 4-6 1x

Print Recipe

Ingredients

Scale

6 boneless skinless chicken thighs, cut into 3 inch pieces
3 garlic cloves, chopped finely
2 tablespoons olive oil
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon salt
3 tablespoons butter, melted and divided
1 cup jasmine rice
1 cup chicken bone broth
1 cup water
1 bay leaf
1/2 yellow onion, small diced
1 teaspoon turmeric
1/3 cup sour cream (I used dairy free)
2 tablespoons fresh dill, chopped finely
cucumber salad
hummus (store bought works great)
2 tablespoons pine nuts (optional, but delicious to add)
Whole wheat pita pockets, warmed over the stove or in a microwave

Cucumber Salad

1 cucumber, sliced
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1 small pinch of each salt + pepper
1 pinch dried oregano
1 pinch dried basil
1 pinch of red pepper flakes

Combine all ingredients in a small bowl. Let sit until ready to serve.

Cook Mode Prevent your screen from going dark

Instructions

For the marinade, combine the garlic, oil, pepper, basil, oregano and marjoram into a medium bowl. Mix together and take out 1 tablespoon – placing it in a small bowl. In the medium bowl add in the chicken and mix around to coat the pieces. Let sit in the refrigerator for 1-2 hours (or more, if you have the time).
For the rice, sauté over medium low heat 1 tablespoon of butter and the diced onions together in a small saucepot with a lid. Cook until the onions are translucent and softened. Add in a pinch of each salt and pepper, turmeric, and rice. Mix to combine combine and cook for 1 minute. Pour the broth, water and bay leaf into the pot and place the lid on top. Bring to a boil and turn to very low heat for 12 minutes. Don’t open the lid up. Turn the heat off after 12 minutes and let sit for at least 4 minutes before removing the lid.
Heat a medium sauté pan or grill up over high heat. Add the chicken pieces when it is hot. Cook on each side for 2-3 minutes, until the chicken is crispy brown and cooked through. Remove from the pan or grill to a plate.
Add 2 tablespoons of butter to the small bowl with the 1 tablespoon reserved garlic and herb mixture. Melt in a microwave or place near the stove. Pour over the cooked chicken and toss with tongs to coat.
Mix together the sour cream, a pinch of each salt and pepper along with the chopped fresh dill.
To assemble, place the ingredients around the plate in small little sections or piles. Or you can assemble them into wraps, by layers each ingredient on top of each other.