One-Pan Indian-Spiced Pulled Chicken Pita
with Asian Greens & Honey-Marinated Radishes
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
Pita the fool who doesn’t like pita bread! Especially when it’s locked and loaded with Indian-inspired elements. These chicken thighs are seared and spiced with our Tandoori Trip mix, which offers a warm kick of Kashmiri chili powder. Once the meat is shredded, you’ll swirl in cream and onion for an extra-rich filling. Top each round with crisp radish moons marinated in vinegar and honey, and serve with garlic-sautéed Asian greens on the side.
We will send you:
- 4 Chicken thighs
- 100g Radishes
- 225g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 1 Onion (or shallot)
- 30ml Rice vinegar
- 7g Honey
- 60ml Heavy cream
- 2 Pita
- 24g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
10 g
Sodium
1720 mg
Total Carb
60 g
Sugars
13 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, peel and thinly slice the onion. Thinly slice the radishes. Mince the garlic. Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems. In a small bowl, make the marinated radishes by combining the radishes, vinegar, honey and S&P.
Cook & shred the chicken
Pat the chicken dry with paper towel; season with the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a bowl and reserve the pan. Using two forks, shred the chicken.
Cook the yu choy
In the reserved pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the yu choy and sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with S&P. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Sauté the onion & coat the chicken
In the same pan, heat a drizzle of oil on medium. Add the onion and remaining garlic. Sauté, 3 to 4 min., until softened and golden brown. Add the chicken and cream. Cook, stirring occasionally, 1 to 2 min., until combined; season with S&P.
Warm the pita
Meanwhile, toast the pita directly on an oven rack, 2 to 3 min., until warmed through.
Plate your dish
Divide the pita between your plates. Top with the chicken and marinated radishes. Serve the yu choy on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
