Thursday, January 26, 2006

Chicken Pita

For 3-4 ppl

2 Tbsp olive oil
2 medium sized chicken breasts
1 tsp cumin
5 cloves garlic peeled and roughly chopped
salt
1 cup water
1 cup yogurt

1 cup labneh (strained yogurt)
3 cloves garlic finely chopped
salt to taste

Israeli pitas (thick ones)
sliced tomatoes
lettuce
thinly sliced red onions

Heat the olive oil in a frying pan over medium-hi heat. Add the chicken breasts and brown on both sides, seasoning well with salt as you cook them. You just want to brown it, not cook it through. When it is browned on both sides add the cumin and garlic and cook for 20 seconds. Add the water and yogurt and reduce the heat to medium. Cover and cook of 5 more minutes or until the chicken is just cooked through. Remove it from the heat and reduce the cooking liquid to about a 1/4 cup, or until much of the visible liquid has evaporated. The yogurt will split early in the cooking, don’t worry.
Cut the chicken up into dice sized cubes and mix it with the reduced sauce. Check the seasonings and adjust.
Mix the labneh and the the garlic, then dilute with water until it is the consistency of thin watery yogurt.
Slit the pitas around half of their circumferance and open them. Stuff the pitas with the lettuce, tomatoes and onions and souse with some sauce. Add chicken and more sauce.
Serve

It’s nice to toast the pitas a bit before stuffing them, especially if they’re less than super fresh.

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