Recipe for Chicken Pitas with homemade Beetroot Hummus
4 chicken breasts
500ml cake Flour
20ml baking powder
12g parsLey, rough chop
400g beetroot, clean & rough dice
3 garlic cloves, fine chop
240g chickpeas, drain
1 lemon, juiced
Olive oil and balsamic vinegar (from your pantry)
Salt and black pepper (from your pantry)
Prep your ingredients as listed.
Heat a splash of olive oil in a pan over low-medium heat and add your beetroot. Cook until soft, about 15-20 minutes, stirring occasionally. Add the chickpeas and garlic for the last 3 minutes.
Combine the flour, baking powder, a pinch of salt and yoghurt in a bowl. Mix until a dough forms. Use a little more flour if need be. Wrap the bowl in cling wrap and put somewhere warm.
Mix together your cumin, turmeric, paprika, some salt and pepper along with a splash of cooking oil, just enough to form a paste. Slice your chicken breast/s into even strips and toss in the paste. Place to one side.
Place the tahini, parsley and beetroot & chickpea mix into a food processor or blender. Blend until smooth, Then add your lemon juice, squeeze by squeeze, to your taste preference. If it is a bit dry, blend in a touch of water. Season well with salt and pepper.
CHEFS TIP: Should you not have a blender, attempt to mash the above ingredients with the back of a fork or masher, for a more rustic outcome.
Lightly dust your kitchen surface with flour. Separate the dough into even balls (3-4 per person). Lightly roll each ball into a thin drinks coaster size disc. Dry fry your pitas for 2-3 minutes each side in a hot dry pan, or until browned but still soft. Remove and set aside.
Shallow fry the chicken strips in that same pan back on medium-high heat for about 2 minutes per side, until cooked through and golden. Plate as you please, alongside your rocket, drizzled with olive oil and balsamic vinegar.
Scoop your ingredients into your pitas and enjoy!
A recipe made with love,
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