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1 teaspoon vegetable oil
4 skinless, boneless chicken breast halves, "tenders" removed
2 tomatoes (8 ounces each)
4 Kirby cucumbers (3 ounces each)
1 cup plain yogurt
4 tablespoons water
2 tablespoons tahini
2 tablespoons lemon juice
3/4 teaspoon dried oregano
1/2 cup (packed) fresh flat-leaf parsley or cilantro leaves
1 teaspoon minced garlic
4 pita pockets (6-inch size)
2 cups (loosely packed) alfalfa, radish, or mustard sprouts
||Preheat the oven to 300°F.|
||Wrap the pitas in aluminum foil and set them in the oven to warm while you
prepare the filling.
||Brush a 10-inch cast-iron skillet with the oil and set it over medium heat.
Add the chicken breast halves and the tenders, and cook without moving for 5
minutes. A bit of smoke will rise from the pan, but don't worry. Turn the tenders
and breast halves. Cook the tenders until just cooked through, for 3 minutes more,
and the breast halves for 5 minutes more.
||During this time, core the tomatoes and cut them into 1/2-inch dice. Peel and
halve the cucumbers; if they are large, cut them in half again lengthwise. Then
cut them into thin slices. In a bowl, combine the tomatoes and cucumbers with the
yogurt, and season to taste with salt and cayenne pepper. In another bowl, stir 2
tablespoons of the water into the tahini, and combine it with the lemon juice and oregano. Coarsely chop the parsley and stir into the tahini; season to taste with salt and cayenne pepper.
||When the chicken is done, remove it to a plate and remove the skillet from the
heat. Add the garlic and the remaining 2 tablespoons water to the skillet (the pan
will steam up), and with a wooden spoon scrape up any drippings from the pan. Add
the contents of the skillet to the tahini mixture. Cut the warm chicken into 1/2-inch
chunks, and combine them with the tahini sauce. Adjust the seasoning.
||Remove the pitas from the oven, open them up, and stuff with the chicken and
sprouts. Serve the stuffed pitas with the tomato and cucumber salad alongside.