Ingredients Jump to Instructions ↓

  1. 2 tablespoons onion powder

  2. 2 tablespoons garlic powder

  3. 2 tablespoons ground ginger

  4. 2 tablespoons ground coriander

  5. 1 tablespoon ground cumin

  6. 1 tablespoon ground cayenne

  7. 1 tablespoon ground turmeric

  8. 1 tablespoon ground white pepper

  9. 1 tablespoon kosher salt

  10. 3 (8-ounce) boneless skinless chicken breasts

  11. 3 tablespoons vegetable oil

  12. 4 pita breads, warmed on the grill

  13. Tomato Jam, recipe follows

  14. Herbed Yogurt, recipe follows

  15. 5 plum tomatoes

  16. 1 serrano chile

  17. 2 tablespoons vegetable oil, plus more for grilling

  18. 1 small Spanish onion, chopped

  19. 3 tablespoons balsamic vinegar

  20. Pinch saffron

  21. 1 cup Greek yogurt

  22. 1/4 cup chopped fresh mint leaves

  23. 1/4 cup chopped fresh cilantro leaves

  24. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.

  2. Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

  3. Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.

  4. Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.


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