Tangy Ground Chicken Pita Sandwiches
Level: Easy
Serves: 4
Nutrition per Serving: Calories 351 kcal, Total Fat 21.5 g, Saturated Fat 3.5 g, Cholesterol 74 mg, Sodium 452 mg, Carbohydrates 21 g, Dietary Fiber 2 g, Protein 19 g, Sugars 3 g
Total Time: 35 minutes
Preparation: 17 minutes
Cooking: 18 minutes
Discover the tantalizing flavors of this Tangy Ground Chicken Pita Sandwiches recipe, inspired by aromatic chicken korma. Succulent ground chicken simmers gently in a fragrant yogurt sauce, creating an irresistible filling for warm, toasted pitas. Ready in just 35 minutes, it's your easy ticket to a flavorful weeknight feast that will have everyone craving seconds!
Ingredients
- 1 large red onion, halved: half chopped, half sliced
- 1-inch piece fresh ginger, peeled and thinly sliced
- 2 garlic cloves, crushed
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- Kosher salt
- 1/4 cup vegetable oil, plus extra for brushing
- 3/4 pound ground chicken
- 1/4 cup plain low-fat yogurt, plus extra for topping
- 1/4 cup frozen peas, thawed
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 4 pocketless pitas
- Chopped cashews and/or hot sauce for optional garnish
Instructions
- In a food processor, blend the chopped onion with ginger, garlic, coriander, cumin, 1/2 teaspoon salt, and 1/2 cup water until smooth.
- Heat vegetable oil in a skillet over medium-high heat. Add the sliced onion and saut until golden, about 4 to 5 minutes. Stir in the spice paste and cook while stirring until it slightly dries out, about 8 to 10 minutes. Add ground chicken and cook until no longer pink, breaking the meat apart. Combine yogurt with 1/4 cup water, add to the pan, and simmer on medium-low until the chicken is fully cooked, 2 to 3 minutes. Stir in peas and cilantro, then season with salt to taste.
- Meanwhile, heat another skillet on high. Brush pitas with oil, sprinkle with salt, and toast each side for about 1 minute. Spoon the chicken mixture evenly into pitas. Top with additional yogurt and cilantro. Garnish with cashews and/or hot sauce if preferred.
Photograph by Antinos Achilleos
This recipe has been revised to better acknowledge its origin or provide added cultural background. It may vary slightly from the original version published or aired. Courtesy of Recipe Iseasy Magazine.
