Sumac chicken

Name: Sumac chicken
Cook time: 20 min
Yield: 1
Cuisine: Taksim, Turkey

with smoky babaganoush pita pockets and caramelised onion mayo

Ready in around 20 mins

RECIPE FACT:

Geographically, Turkey sits in two continents, Europe and Asia, although around 97% of its land area is on the Asian side.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking

Preheat the oven to 150°C fan bake if using for pita bread.
1. TO WARM THE PITA POCKETS:

Wrap the pita bread in tin foil and place on an oven tray. Warm for 8-10 mins in the oven. Just before serving cut the pita pockets into half-moons and gently prise open being careful not to burn yourself. Alternatively warm the pita breadin your toaster.
2. TO MAKE THE SALAD:

Peel and grate the carrot. Mix in a bowl with the red and green cabbage, with a drizzle of olive oil and salt and pepper. Finely chop the curly parsley and stir half through the salad saving the other half for garnish.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with paper towel. Dice into 2 cm cubes and mix in a bowl with the sumac and garlic marinade. Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat and once hot add the marinated chicken. Cook, stirring regularly for 8-10 mins.
TO SERVE:

Open the smoky babaganoush and stir with a spoon. Spread some caramelised onion mayo onto one side of the pita then spoon some salad into each pita pocket, top with a tablespoon of babaganoush and some chicken pieces. Spoon over any pan juices. Sprinkle with the rest of the parsley. Serve with remaining salad on the side.