Recipe

Tahini Chicken Pitas

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Tahini Chicken Pitas

Chicken flavoured with cumin seeds, black mustard seeds, ginger and lemon, pan-fried with red cabbgae and onions and then stuffed into pita pockets with yummy tahini dressing.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 1 x onions – slice finely
  • 2 x carrots – peel and grate
  • ½ x red cabbage – slice thinly
  • 20g x fresh ginger – grate
  • 1 tbsp x cumin seeds
  • 1 tsp x black mustard seeds
  • 1 x lemons – juice (keep some for the dressing)
  • 2 x pitas
  • . x olive oil, salt and pepper (from your pantry)
  • . x TAHINI DRESSING
  • 1 tbsp x Tahini
  • 2 tsp x soy sauce
  • 1 tsp x lemon juice (from the lemons above)
  • 1 tsp x water

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 2 x onions – slice finely
  • 4 x carrots – peel and grate
  • 1 x red cabbage – slice thinly
  • 40g x fresh ginger – grate
  • 2 tbsp x cumin seeds
  • 2 tsp x black mustard seeds
  • 2 x lemons – juice (keep some for the dressing)
  • 4 x pitas
  • . x olive oil, salt and pepper (from your pantry)
  • . x TAHINI DRESSING
  • 2 tbsp x Tahini
  • 4 tsp x soy sauce
  • 2 tsp x lemon juice (from the lemons above)
  • 2 tsp x water

Method

Step 1

Prepare all your ingredients according to the instructions above.

Step 2

Put your oven on to 180⁰C to heat.

Step 3

Make your tahini dressing by mixing the dressing ingredients together (see quantities above): tahini, soy sauce, lemon juice, water. Set aside.

Step 4

Place a few glugs of olive oil in a large non-stick frying pan over medium heat. Cut the chicken breasts into strips lengthways – about 4 to 6 strips per breast. Season well with salt and pepper. Add your chicken strips to the hot pan and cook for about 4 minutes until nicely browned. Add the sliced onion, carrot, ginger, black mustard seeds and cumin and cook until the onions are soft – about 5 minutes. Add the red cabbage and the rest of the lemon juice to the pan with the chicken and cook until the cabbage starts to soften. You still want a bit of crunch to this so don’t overcook it. Once done, remove from heat and set side.

Step 5

Put your pitas in the oven to warm for about 2 minutes just before you finish cooking the chicken.

Step 6

To serve, cut the pita pockets in half, spread some of the tahini dressing on the inside. Fill the pockets with the chicken and veg mixture and drizzle some dressing over it.