CHICKEN PITAS ( - Optional: Vegan // Roasted Veggie Pitas - )

CHICKEN PITAS 

Optional: 

- Vegan // Roasted Veggie Pitas -

 ...another family favorite brought into existence by the lovely Auntie Nicole. Thank goodness she's around to make Uncle Dan's life better - because it filters into our lives as well! (I guess that means I should be thanking Dan too!)

So - ALL Y'ALL in Oregon: THANK YOU!

This is requested often.  

And we prefer it with chicken. 

(Even though it's just as amazing without it...)


There's four recipes to bring this about; five if you're going to use the CHICKEN option.

#1 - Pitas with Natural Yeast Bread Dough
        NOTE: Start dough the night before.
#2 - Roasted Veggies
        NOTE: Start veggies first - everything else can be done                while they're roasting.
#3 - Tzatziki Sauce
#4 - Avocado Spread (Double for more than 3 people)
#5 - CHICKEN (optional)





#1 - Pitas with Natural Yeast Bread Dough

CLICK  LINK  FOR:    Baking with Natural Yeast - Pitas

1 prepped recipe of: Basic Loaf - Natural Yeast dough

grapeseed oil  OR  olive oil for cooking

cast iron skillet

plate

small bowl

#2 - Roasted Veggies

 

1  head of cauliflower, washed and cut into small florets

2 cans of chickpeas, rinsed and drained

3 Tablespoons olive oil

2 teaspoons chili powder

2 teaspoons garam masala 

1 teaspoon Kosher salt

1/2 teaspoon coarse ground pepper

1/4 teaspoon cayenne pepper

Line a 9X13 pan with foil (OR bar pan with at least a 1 inch edge) 

Roast veggies at 450 degrees for 15-20 minutes and gently stir.

Roast veggies for an ADDITIONAL 15-20 minutes.

#3 - Tzatziki Sauce

1/2  English cucumber; peeled, grated, pressed/squeezed

1 cup plain Greek yogurt (OR Veganeese)

2 cloves of garlic, pressed

1 and 1/2 Tablespoons dill; dried or fresh

1 Tablespoon lemon juice

1/2 teaspoon Kosher salt

1/8 teaspoon coarse black pepper

Combine all in a small or medium bowl and keep in the fridge until ready to use.

#4 - Avocado Spread (Double for more than 3 people)

2 ripe avocados, diced

2 cloves garlic, pressed

2 Tablespoons olive oil

2 Tablespoons water

1/2 bundle of cilantro; washed, dried and minced

1 teaspoon cumin

1/2 teaspoon salt

juice of 1 lime

Combine all in a small or medium bowl and keep in the fridge until ready to use.

#5 - CHICKEN (optional)

2 pounds of chicken tenders

1 teaspoon Kosher salt

1/2 teaspoon coarse black pepper

olive oil - for cooking

Combine all in a small or medium bowl and keep in the fridge until ready to cook.

Once the pitas are made in the cast iron skillet, cook 1/2 of the chicken until done.

Cook remaining portion.  

Keep covered with foil to maintain moisture.

Click Link FOR:    Mama Jo's Recipe Blog TABLE OF CONTENTS