• Katherine Arthurs

Garlic Butter Chicken + Turmeric Rice Pitas with Dill Cream

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. Check out my Greek Steak + Cucumber Salad with Herb Oil, Olives + Naan or the Garlic + Herb Grilled Chicken with Saffron Rice + Cucumber Salad Naan Wrap + don't forget the Green Goddess Cashew + Crispy Chicken Bowls with Scallion Rice + Naan


I recently found Joseph's Flax, Oat Bran + Whole Wheat Pita Bread + 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 + watch them heat up + become toasted...be sure to watch what you are doing - they can burn very fast.



Garlic Butter Chicken + Turmeric Rice Pitas with Dill Cream


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 + 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


For the marinade, combine the garlic, oil, pepper, basil, oregano + marjoram into a medium bowl. Mix together + take out 1 tablespoon - placing it in a small bowl. In the medium bowl add in the chicken + 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 + the diced onions together in a small saucepot with a lid. Cook until the onions are translucent + softened. Add in a pinch of each salt + pepper, turmeric, + rice. Mix to combine combine + cook for 1 minute. Pour the broth, water + bay leaf into the pot + place the lid on top. Bring to a boil + turn to very low heat for 12 minutes. Don't open the lid up. Turn the heat off after 12 minutes + 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 + 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 + herb mixture. Melt in a microwave or place near the stove. Pour over the cooked chicken + toss with tongs to coat.


Mix together the sour cream, a pinch of each salt + pepper + 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 + ending with the dill cream.


Enjoy!


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.

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