Satisfying suppers: Smokey chicken pitta pockets
Taste Mediterranean holidays of sunnier days past with these delicious pitta pockets or ‘musakhan’. They’re packed with flavour and lean protein, and a great option for little ones
2 tbsp olive oil, extra for greasing
2 onions, sliced
2-3 garlic cloves, crushed
2-3 skinless chicken breasts, cut into thin strips
2 tsp sumac
1 tsp ground cinnamon
1 tsp allspice
Juice of 1 lemon
Salt and black pepper
4 pitta breads, halved to form 8
Bunch flat-leaf parsley, chopped
6-8 tbsp strained yoghurt
1 Preheat oven to 180°C/160°C fan/gas mark 4. Heat oil and butter in a large, heavy based frying pan and stir in onions. When onions begin to soften, stir in garlic. Fry for 4-5 mins, until the onions turn golden brown.
2 Toss in chicken and sumac; cook for 2-3 mins. Add the cinnamon, allspice, and juice; cook until the chicken is cooked through but still juicy. Season to taste.
3 Fill pitta pockets with chicken mixture and place on a lightly greased baking sheet. Transfer to oven, toast for 10 mins. Spoon a little parsley into each pocket, add dollop of yoghurt. Serve hot.
Musakhan from Mediterranean Cookbook, editor-in-chief Marie-Pierre Moine (DK, £20).