Roasted Turmeric Chicken Pitas with Garlic Lemon Tahini

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 50 minutes

Ingrédients

1 pound boneless skinless, chicken breasts (or thighs) cut into bite-size pieces

3 tablespoons extra-virgin olive oil

2 teaspoons smoked or sweet paprika

2 teaspoons ground cumin

1/2 teaspoon ground cardamom

½ teaspoon ground turmeric

⅛ teaspoon ground cinnamon

1/4- ½ teaspoon cayenne pepper

juice from half a lemon

4 garlic cloves finely, chopped or grated

kosher salt black pepper

4 fresh naan or pitas, warmed

pickled red onion, lettuce, cucumbers, and parsley, for serving

1/2 cup tahini

1 tablespoon dijon mustard

1 clove garlic, grated

juice of 1 lemon

1 teaspoon honey

Instructions

1. In a bowl, combine the olive oil, chicken, paprika, cumin, cardamom, turmeric, cinnamon, cayenne, lemon, garlic, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edge. *Watch closely!3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.4. To assemble, stuff/spread each pita with tahini, then lettuce, and cucumber. Add the chicken, red onion, avocado, and parsley. Drizzle over more tahini and harissa (recipe in notes).

Nutrition

• Calories: 799 kcal