Kofta Spiced Double the Chicken Pitas

Nutrition per serve

Ingredients

• 5g kofta seasoning
• 600g free-range chicken thigh fillets
• 1pcs tomato
• 40g radish
• 1bunch parsley
• 4pcs souvlaki pita breads
• 50g rocket leaves
• 50g aioli mayonnaise
• 15ml olive oil
• 10ml extra virgin olive oil
• 5ml white or red wine vinegar

Method

1. Step 1 — Marinate chicken
   DOUBLE THE CHICKEN Put the kofta seasoning and 1 tbs olive oil in a shallow dish, season with salt and pepper and stir to combine. Add the chicken and turn to coat.
2. Step 2 — Prep salad ingredients
   Finely chop the tomato. Thinly slice the radish. Coarsely chop the parsley leaves, discarding the stems.
3. Step 3 — Cook chicken
   Heat a large frypan over medium-high heat. Cook the chicken, turning regularly, for 10-12 mins until cooked through. Remove from the pan and rest for 3 mins.
4. Step 4 — Warm pita
   Meanwhile, heat a separate large frypan over medium-high heat. Warm 2 pita*, one at a time, for 30 secs each side or until heated through. Keep warm.
5. Step 5 — Slice chicken
   Thinly slice the chicken.
6. Step 6 — Toss salad and serve
   Combine 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the tomato, radish and rocket and toss to coat. Divide the pita among plates. Add the salad and chicken and drizzle with pan juices. Drizzle with the aioli, scatter with parsley, season with salt and pepper and roll up to serve.

Allergens

Sulphites, Gluten, Wheat, Egg