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Chicken And Basmati Pita Pockets

chicken - breast, rice

2 large whole skinless boneless chicken breasts
2 cloves garlic; minced
1 teaspoon minced ginger root
1 cup strained low-fat yogurt*
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon cayenne
2 cups raw Basmati rice; cooked
3 tablespoons chopped fresh mint
3 tablespoons chopped cilantro
3 tablespoons chopped green onion
4 whole pitas; cut in half - 8 pouches
chopped red onion; optional
cilantro sprigs; optional
bamboo skewers; soaked in water
----YOGURT SAUCE----
1 cup low-fat plain yogurt
1 clove garlic; minced
1 tablespoon curry powder
2 tablespoons chopped cilantro

Cut chicken breasts into 1-inch chunks; place in a medium bowl. In a small bowl, mix together garlic, ginger, strained yogurt, cumin, coriander, turmeric and cayenne. Pour marinade over chicken; mix; allow to marinate for 1 hour. Preheat broiler or BBQ. Skewer marinated chicken pieces onto soaked bamboo skewers; cook under broiler or on barbecue until done, about 5 minutes, turning once. Baste with any leftover marinade while cooking. Discard any unused marinade. In a medium bowl, mix together hot cooked Basmati rice, mint, cilantro and green onion. To make raita (yogurt sauce): in a small bowl mix together all sauce ingredients. To serve, separate and open pita halves to form pockets; add scoop of the herbed Basmati rice, skewer of chicken (pulling out skewer); drizzle over yogurt sauce. Add chopped red onions and cilantro sprigs for garnish if desired.

Contributor: Nathan Fong - Save-on-Foods' Appeal

Yield: 4 servings

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