Mediterranean-Inspired Chicken Pita Pockets

Ingredients

• 2 cup flour
• 1 tbsp yeast
• 1 tsp salt (For the pita dough)
• 1 tsp sugar (For the pita dough)
• 1 tbsp olive oil (For the pita dough)
• 1 cup warm water (Warm, not hot)
• olive oil (Additional oil for drizzling, greasing, and brushing)
• 2 lb boneless skinless chicken breast or thighs (Cut into cubes)
• 1 tsp red chili pepper powder (For the chicken marinade)
• 1 tbsp garlic powder (For the chicken marinade)
• 1 tbsp onion powder (For the chicken marinade)
• 2 tbsp lemon juice (For the chicken marinade)
• salt and pepper (To taste; for the chicken marinade)
• 1 tbsp red chili flakes (For the chicken marinade)
• 2 tbsp olive oil (For cooking the chicken)
• 2 tbsp tomato paste (For the chicken marinade)
• 3 tbsp unsweetened heavy whipping cream (For the chicken marinade)
• 3 tbsp yogurt (For the chicken marinade)
• 1 onion (Cut in half; for ezme sauce)
• 3 clove garlic (For ezme sauce)
• 2 Thai chili (Red or green; for ezme sauce)
• 0.5 red bell pepper (For ezme sauce)
• 2 tomatoes (Cut in half; for ezme sauce)
• 2 tbsp tomato paste (For ezme sauce)
• parsley (A handful; for ezme sauce)
• 1 tbsp lemon juice (For ezme sauce)
• 3 tbsp pomegranate molasses (For ezme sauce)
• salt (To taste; for ezme sauce)
• 2 tbsp olive oil (For ezme sauce)
• 3 leaf fresh mint (For ezme sauce)
• 0.5 cup plain yogurt (For garlic yogurt sauce)
• 4 tbsp mayonnaise (For garlic yogurt sauce)
• 2 clove garlic (Pressed; for garlic yogurt sauce)
• 0.25 tsp ground cumin (For garlic yogurt sauce)
• 2 tbsp lemon juice (For garlic yogurt sauce)
• salt and pepper (To taste; for garlic yogurt sauce)
• 1 tbsp parsley (Chopped; for garlic yogurt sauce)
• vegetables of choice (Examples given: lettuce, cucumber, pickled onions, or pickled jalapeño)

Steps

1. 1

   For the pita dough, whisk together the warm water, yeast, salt, and sugar. Let the mixture stand for 15 minutes, until bubbly.

2. 2

   Add the flour and 1 tablespoon olive oil. Knead for 4–5 minutes, until the dough is smooth and elastic.

3. 3

   Drizzle additional olive oil over the dough. Place it in a greased bowl, cover, and let it rise for 2 hours, or until doubled in size.

4. 4

   Divide the risen dough into 8 pieces and shape each piece into a ball. Cover with a damp cloth and let rest for 20 minutes.

5. 5

   Roll each dough ball into a circular pita shape. Cover the rolled pitas with a damp cloth and let them rest for an additional 20 minutes.

6. 6

   Warm a skillet over medium-high heat. Cook each pita for 1–2 minutes on each side, until golden brown and puffed. Brush the cooked pitas with oil.

7. 7

   For the chicken, combine the cubed chicken with the chili pepper powder, garlic powder, onion powder, lemon juice, salt and pepper, red chili flakes, tomato paste, heavy cream, and yogurt. Marinate for at least 1 hour.

8. 8

   Heat 2 tablespoons olive oil in a skillet.

9. 9

   Add the marinated chicken to the skillet and cook for 5 minutes per side, or until cooked through.

10. 10

    For the ezme sauce, place the onion, garlic, Thai chili, red bell pepper, tomatoes, tomato paste, parsley, lemon juice, pomegranate molasses, salt, olive oil, and mint in a food processor.

11. 11

    Blend the ezme ingredients until smooth. Taste and adjust the salt.

12. 12

    For the garlic yogurt sauce, combine the yogurt, mayonnaise, pressed garlic, cumin, lemon juice, salt and pepper, and chopped parsley in a bowl. Mix well.

13. 13

    Refrigerate the garlic yogurt sauce until needed.

14. 14

    Fill the pita pockets with the cooked chicken, ezme sauce, garlic yogurt sauce, and vegetables of choice, such as lettuce, cucumber, pickled onions, or pickled jalapeño. Serve immediately.

Notes

Store-bought pita pockets may be used instead of homemade pita. The source does not specify an internal temperature for the chicken; cook until completely cooked through.

Nutrition per serving

• main
• Mediterranean
• pita
• chicken
• skillet
• homemade bread
• sauces
• meal