Za'atar Chicken Pita Pockets with Green Tahini, Cabbage, Cucumber & Mint
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Destination: Middle East. Tahini is a thick, creamy paste made from ground sesame seeds. It gives a dish a nutty richness and works just as happily in sweet things as savoury ones. Here we've turned it into a green tahini, pairing the earthy sesame with fresh, vibrant herbs.
Serves 2 · 15 mins + prep
Naturally, fresh poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.
In your box
- 2 chicken maryland fillets (skin on)
- 1 ATLAS green tahini sauce tub
- 1 ATLAS za'atar sachet
- 4 small pita pockets
- 1 red cabbage piece
- 1 cucumber
- 1 mint bunch
From your pantry
Olive oil, salt, white wine vinegar
Method
1. Cook the chicken. Always read the recipe in full before you begin. Take the green tahini out of the fridge to come to room temperature. Preheat the oven to 180°C. Heat a splash of oil in a frying pan over medium heat. Add the chicken, skin side down, and cook for 5 minutes or until the skin is crisp and browned — place a weight over the top, such as a plate, to ensure an even cook. Flip the chicken and continue cooking for about 6 minutes or until cooked through. Season with a pinch of salt.
2. Prepare the ingredients. Meanwhile, wash the vegetables. Cut the cucumber in half lengthwise then thinly slice. Thinly slice the cabbage. Pick some of the mint leaves.
3. Combine the salad. Combine the cabbage, mint, cucumber and half of the za'atar. Season lightly with olive oil, white wine vinegar and a pinch of salt, then mix to combine.
4. Prepare the pita bread. Place the pita pockets on a lined baking tray and into the oven for 5 minutes to warm and soften slightly. Trim away about 1cm off the top of each pita to create an opening. Open the pita and tuck the trimmed piece into the bottom — this reinforces the base when you fill the pocket.
To serve
Slice the chicken into 1cm pieces and sprinkle with the remaining za'atar. Let everyone fill their own pita pockets. Don't forget the green tahini!
Chef's tips
- Add amba or a fresh pickle to the pita
- If you love the tahini flavour (like we do) but not the mouthfeel, try mixing it with some Greek yoghurt
- A mandoline makes quick work of the cabbage and cucumber
Allergens: sesame, gluten, wheat, yeast.