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.
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.
- Category: chicken