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Garlic Butter Chicken and Turmeric Rice Pitas

Garlic Butter Chicken and Turmeric Rice Pitas with Dill Cream


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  • Author: White Sparrow
  • Yield: 4-6 1x

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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Mix together the sour cream, a pinch of each salt and pepper along with the chopped fresh dill.
  6. 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