Delivery Thursday Recipe

Delivery Thursday

1. 1

   Marinate the chicken

   Pat the chicken thighs dry with paper towels and place in a medium bowl. Add 2 tablespoons olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, 1.25 teaspoons kosher salt, 0.5 teaspoon black pepper, 2 tablespoons lemon juice and 1 tablespoon honey. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes is fine if you’re short on time).

2. 2

   Prepare vegetables and yogurt sauce

   While the chicken marinates, slice the red onion thinly, halve the cherry tomatoes, dice the cucumber, chop the parsley and crumble the feta if not pre-crumbled. In a small bowl combine 1 cup plain Greek yogurt, 1 teaspoon extra virgin olive oil, 0.5 teaspoon lemon zest, 0.25 teaspoon salt and 0.125 teaspoon black pepper. Mix until smooth and refrigerate until serving.

3. 3

   Cook the chicken

   Heat a large skillet or grill pan over medium-high heat until hot. Add a light drizzle of oil or nonstick spray if needed. Add the marinated chicken thighs in a single layer (work in batches if necessary) and sear 4–5 minutes on the first side without moving until well-browned. Flip and cook another 4–5 minutes, or until internal temperature reaches 165°F (74°C). Total cook time will vary with thickness; adjust as needed. Remove chicken to a cutting board and let rest 5 minutes, then slice into strips.

4. 4

   Warm the pitas

   While the chicken rests, warm the pita breads in a dry skillet over medium heat 30–60 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep wrapped to stay warm.

5. 5

   Assemble

   Lay a warmed pita on a plate. Spread 2–3 tablespoons of the prepared yogurt sauce onto each pita. Arrange a portion of sliced chicken (about 5 oz or 140 g per pita) on top, then add a handful of halved cherry tomatoes, diced cucumber, and thin red onion slices. Sprinkle with crumbled feta (about 2 tablespoons per pita) and chopped parsley. Drizzle a little extra lemon juice or olive oil if desired. Fold or roll and serve immediately.

6. 6

   Notes and timing

   Serves 4. Total active time about 25–30 minutes (plus marinating time). If making ahead, keep yogurt sauce refrigerated and reheat chicken gently in a 300°F (150°C) oven for 8–10 minutes or in a skillet until warmed through. All ingredient components are used in the steps above.