Supper, in’sh’Allah

When I lived in Oregon I was invited to a party where the host and hostess provided an array of fillings and were baking pita loaves as we stood around stuffing the pockets and then our faces. It was loads of fun as well as delicious and I’ve had it in my mind to make pita ever since — but somehow have never gotten around to it.

Then a couple of years ago Susan at Farmgirl Fare finally posted her long-promised pita recipe and tips and I finally ran out of excuses. So that afternoon I made pita and, just as Susuan promised, it was quick and easy. If you have any interest in baking bread, you’ve got to do this.

So having made the bread, the next question was what to stuff it with. I had some chicken tenders in the fridge and recently I’d made koftas and they whetted my taste for Middle Eastern flavors. So the thing to do was pull out a skillet, slice some garlic, grab a few spices, and, in’sh’Allah, I had supper.

Middle Eastern Chicken
Serves 2.

1/2 lb chicken tenders — cubed
2 tbsp olive oil
2 cloves garlic — sliced
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp tumeric
1 pinch crushed red pepper
salt to taste
4 scallions — cut into 1/2″ lengths
1 md tomato — diced
1/4 c yogurt

Heat oil over medium high heat. Add spices and cook, stirring, for about two minutes. Add chicken and brown. Stir in garlic, remove from heat, cover, and let rest for two minutes. Stir in tomato, scallions, and yogurt. Stuff into pita. Fills two pita halves.

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