Ingredients Jump to Instructions ↓

  1. 1 cup Greek yogurt

  2. 2 inches grated ginger root

  3. 4 cloves garlic , grated, divided

  4. 1 tablespoon chili powder

  5. 2 teaspoons coriander

  6. 1 teaspoon smoked paprika

  7. 1/2 teaspoon ground turmeric

  8. 1 teaspoon ground cardamom

  9. 1 teaspoon ground cumin

  10. 3 tablespoons plus some for drizzling extra-virgin olive oil, divided

  11. 4 boneless, skinless chicken thighs

  12. 3 boneless, skinless chicken breasts, cut across in

  13. 1/2 Salt and freshly ground black pepper

  14. 2 cans chick peas, drained

  15. 1/2 cup chicken stock

  16. 1/4 cup tahini paste

  17. 1 small red onion, very thinly sliced or 1/2-inch dice

  18. 1 yellow bell pepper, seeded and thinly sliced or 1/2-inch dice Hot banana pepper rings, drained and chopped plus

  19. 2 tablespoons juice Handful fresh cilantro leaves, chopped

  20. 1 lime, juiced, plus

  21. 1 lime, for garnish

  22. 4 pita breads

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it. Place yogurt in shallow dish and combine with ginger , 3 cloves grated garlic, chili powder, coriander , paprika, turmeric, cardamom , cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce . Arrange on baking sheet and roast 20 to 25 minutes until juices run clear. Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low. Combine red onion , bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper. Wedge the remaining lime, reserve. Warm and crisp pitas in hot oven last few minutes chicken is roasting. Serve chicken with lime wedges to squeeze over top. Serve mashed chick peas alongside. Top the chicken with pepper salad. Cut pitas in half and pass at table.


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