Ingredients
- 8 skinless, boneless chicken thighs
- Malt vinegar
- Plain yogurt
- Vegetable oil
- Salt and pepper to taste
- Freshly ground cardamom
- All spice
- Tahini
- Minced garlic
- Lemon juice
- Olive oil
- Chopped fresh parsley
- Tomatoes, thinly sliced
- Sliced onion
- Shredded lettuce
- Bread rounds
Method
- In a bowl, mix together the malt vinegar, yogurt, vegetable oil, mixed spice, cardamom, salt and pepper.
- Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the tahini, yogurt, garlic, lemon juice, olive oil, and parsley.
- Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
- Cover the chicken and bake in the marinade for 30 minutes, turning once.
- Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
- Remove from the dish, and cut into slices.
- Place sliced chicken, tomato, onion, and lettuce onto pita breads.
- Roll up, and top with tahini sauce.
No comments:
Post a Comment