Mediterranean Chicken Pita With Turmeric Rice And Cool Garlic Yogurt Sauce Recipes
MEDITERRANEAN CHICKEN PITA WITH TURMERIC RICE AND COOL GARLIC YOGURT SAUCE
This meal pairs a tender chicken seasoned with Greek oregano with fluffy Turmeric rice and a cool, creamy garlic yogurt sauce. Turmeric has a warm, peppery flavor and a mild fragrance slightly suggestive of orange and ginger. This style of rice fits perfectly with this scrumptious pita and evokes the casual, satisfying meals often enjoyed on Mediterranean beachside vacations.
Provided by Chef Justin Paruszkiewicz
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prep the Vegetables Rinse and dice the tomato in to a small dice. Rinse and thinly slice the green onions and Red Fresno Chili on a bias. Rinse and cut the lemon in half, and zest the rind to make about 1 Tsp. of lemon zest. Roughly chop the garlic. 2 Make the Yogurt Sauce Place the yogurt, garlic, juice and zest of the lemon, and 1 Tbsp. green onion in a mixing bowl. Mix together to incorporate. Season with salt and pepper to taste. Refrigerate until plating. 3 Prepare the Rice Combine the rice and 1 cup water in a medium-sized pot and bring to a boil. Cover and reduce heat to low simmer. Cook for 10-12 minutes. When cooked, add the turmeric, 1 Tsp. olive oil, and salt and pepper to taste. Remove from heat and keep covered until plating. Fluff rice with a fork before plating. 4 Cook the Chicken Slice the chicken into ½-inch pieces. Season the chicken with oregano and pinch of salt and pepper. Heat a medium-sized sauté pan and 2 Tsp. olive oil over medium-high heat. When hot, add the chicken. Cook the chicken for 6-8 minutes, or until the chicken is beginning to brown and is white throughout. Remove chicken from the pan, cover, and reserve. 5 Plate the Dish Slice the pita breads in half and toast or warm in the oven, if desired. Sauce the inside of the pitas with yogurt sauce. Fill the pita with chicken, tomato, green onion, and Fresno Chili. Place the pita on a plate. Compose a pile of turmeric rice next to the plated pita and add an additional dollop of yogurt sauce, if desired.
Nutrition Facts :
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