Chicken, Feta, and Tahini Pitas

Ever wonder how the pocket ends up in the pita? The bread is only slighly leavened, and as the dough puffs up during cooking, steam becomes trapped inside. During cooling, the pita deflates and the cavernous pocket collapses and is left behind. This particular recipe sticks to the original eastern meditteranean roots of pita dishes, but of course, the possibilities of what can go into the pockets are endless. If you are looking for a lighter or vegetarian option, just leave out the chicken or substitute chic peas (garbanzos) lightly mashed with cumin, paprika, and coriander.



Chicken, Feta, and Tahini Pitas
Time: 30 minutes
servings: 8 pocket halves

1 lb chicken breast
1 tbsp paprika
2 tsp oregano
1/4 tsp salt
crushed red pepper to taste
2 tsp (separate into two batches) coriander
1 tsp and 1 tbsp (separate) cumin
3-4 medium-sized, ripe tomatoes, chopped
1 tbsp olive oil
1/4 cup lemon juice
1/4 cup chopped cilantro
4 pitas (for 8 pockets halves)
tahini sauce
crumbled feta cheese

Mix together the paprika, oregano, salt, and crushed pepper with 1 tsp coriander and 1 tbsp cumin. Rub the spice mixture all over the chicken. Cook the chicken in a skillet or on the grill until no longer pink in the middle (about 5-8 minutes per side depending on the thickness of the chicken).

While the chicken is cooking, chop the tomatoes and cilantro and combine those ingredients with the olive oil, lemon juice, 1 tsp coriander, and 1 tsp cumin.

Slice the chicken and cut the pitas in half. Drizzle (or drown, depending on your taste) the inside of the pocket with tahini. Stuff each pocket with slices of chicken, tomato mixture, and feta to taste. Drizzle the stuffing with more tahini.