Name: Chicken and Chickpea Stuffed Pita
Yield: 6 servings
Ingredients: • boneless, skinless chicken thighs; • ½ cup olive oil, plus more for frying; • large onion, thinly sliced; • garlic cloves, coarsely chopped; • chickpeas, rinsed and drained; • ⅓ cup fresh mint, chopped; • ¼ cup fresh flat leaf parsley, chopped; • fresh lemon juice; • coarse salt; • Freshly ground pepper; • good quality pitas, cut in half; • eggs, beaten

Serves: 6 servings

Ingredients: 12

A delicious and flavorful dish where tender chicken and aromatic chickpea spread are stuffed inside warm pita bread, creating a satisfying meal.

Ingredients

•	boneless, skinless chicken thighs
• ½	cup olive oil, plus more for frying
•	large onion, thinly sliced
•	garlic cloves, coarsely chopped
•	chickpeas, rinsed and drained
• ⅓	cup fresh mint, chopped
• ¼	cup fresh flat-leaf parsley, chopped
•	fresh lemon juice
•	coarse salt
•	Freshly ground pepper
•	good quality pitas, cut in half
•	eggs, beaten

Instructions

1.	In a sauté pan over medium heat, heat 1/4 cup of olive oil. Brown boneless, skinless chicken thighs on both sides until fully cooked. Transfer the chicken to a plate and allow it to cool.
2.	In the same pan, add thinly sliced onion and cook until softened and caramelized, which takes about 15 minutes. Add coarsely chopped garlic and cook for another minute. Then, add rinsed and drained chickpeas and cook for 4-5 minutes. Remove the pan from heat and let the mixture cool for 15 minutes.
3.	Transfer the chickpea mixture, along with fresh mint, chopped parsley, fresh lemon juice, coarse salt, and freshly ground pepper to a food processor. Blend the ingredients until smooth. While the machine is running, slowly add the remaining 1/4 cup of olive oil until the mixture is emulsified. Transfer the mixture to a bowl and divide it into 8 equal portions.
4.	Slice the cooled chicken thighs thinly. Fill each half of the pitas with the chickpea spread and 4 slices of chicken. Gently press to evenly distribute the filling. Refrigerate the stuffed pitas until you are ready to serve.
5.	When ready to serve, heat a frying pan and add 1 tablespoon of olive oil. In a shallow dish, beat the eggs. Dip each filled pita in the beaten eggs and fry for 2 minutes on each side. Drain them quickly on paper towels, then arrange them on a serving platter. Serve the pitas warm. On a separate plate, present roasted bell peppers and feta cheese. Garnish with freshly chopped herbs for added flavor.

Published on Jul 19, 2024 by Luminița