Stuffed Homemade Pita with Chicken and Haydari Sauce
You had me at Stuffed!!!!
I recently discovered a wonderful Chef named Jane Coxwell. She is the head chef on Diane Von Verstenberg’s boat and she has a way of taking beautiful simple ingredients and elevating them to completely eye popping beauty.
I have to admit, I often find myself attracted to food pictures and recipes that are vibrant in colour and use local in-season ingredients. Lets all be honest, a tomato is January from thousands of miles away doesn’t even slightly taste like the one you buy in July or August from your local farmer’s market.
When I read this recipe that I loosely based on one from her book, I definitely imagined so many possibilities for the stuffing but being winter in Canada, I figured I’d settle on one with an herby dip to brighten the finished product.
When I made them, they were going to be served to the family for dinner so I made them fairly large but you could definitely make mini ones to serve as an appy at your next party!
I’d also like to point out that these little wonders could be stuffed with a huge variety of ingredients:
Greek – Spinach, feta and chicken with Tzatziki
Mexican – ground beef, tomatoes, jalapenos and cheddar dipped in guacamole and sour cream
Indian – butter chicken with Raita and Chutney
Middle Eastern with Potatoes, peas and Cauliflower with Tahini sauce
Pizza with any of your favorite toppings as the stuffing dipped in Pizza sauce
Buffalo Chicken with Blue cheese!
Ok so that’s just a few from the top of my head!
My one suggestion is the process is to knead it for the whole 10 minutes and be patient with the rising!
- 1pkg Active dry yeast (1/4oz)
- ½ cup warm water
- 2 tsp agave nectar or sugar
- 3 cups all-purpose four
- 1-1/2 tsp salt
- 2-1/2 tsp cumin (optional)
- 1 cup lukewarm water
- 1lb Blue Goose Pure Foods Ground Chicken
- 1 large onion, chopped
- ½ cup water
- 2 garlic cloves, chopped
- 1 teaspoon salt
- 2 cups Superfood 7 salad mixture (shredded kale, chicory, Brussel sprouts, broccoli and cabbage)
- 2 cups baby arugula
- 4oz cheddar cheese cubed or shredded
- 1-1/2 cups Plain Greek yogurt
- 2 tsp lemon juice + zest from ½ lemon
- 2 tsp fresh dill, chopped
- ¼ tsp agave nectar or ½ tsp sugar
- ½ tsp Himalayan Pink sea salt
- Place yeast, salt and warm water in a small bowl. Set in a warm area for 15 minutes.
- Then, combine flour, salt and cumin in a large bowl and make a well in the center.
- Once yeast is ready, add to the center of the flour and slowing with one hand incorporate the two things. Next slowly add the cup of lukewarm water and slowly incorporate it.
- Turn the entire mixture out onto a lightly floured surface and knead for 10 minutes, until the dough is smooth and elastic.
- Lightly oil the dough and place in a large ceramic bowl to rise. Cover with a dish towel and set in a warm place. It should double in size; approx.. 2-3 hours.
- Once ready, cut into 10 pieces and roll out into ¼ inch thick discs on a lightly floured surface.
- Place chicken, Onion, garlic, salt and water in a large saute pan set o medium. Cook until meat is cooked through; approx. 15 min.
- Add superfood 7 vegetables and continue to cook for 5-7 minutes.
- Completely cool mixture, then add arugula and cheese
- Mix all ingredients together except zest and EVOO. Place on a bowl, sprinkle with zest and drizzle with Oil. Refrigerate until ready to use. Can be kept for 5 days.
- Set oven to 400 degrees
- Place spoonful of chicken mixture in the center of each disc and bring edges together in the center and press to seal. Turn dough over and press to make a flat round disc.
- Place disc in a hot dry cast iron pan and cook on each side for 2 minutes.
- Finish in oven for 15 min. Serve hot with Haydari dip and a mixed green salad.