What you'll need:
For the Kiwano raita:
- 1 Enzed Exotics Kiwano
- 1 cup plain unsweetened yogurt
- Juice of 1 lemon
- 1/2 teaspoon ground cumin
- 1 clove fresh garlic, finely chopped
- 1 red chilli, finely chopped (optional)
- 1/4 cup fresh mint, finely chopped
- Salt and pepper to taste
For the chicken pitas:
- 3 skinless, boneless chicken breast halves
- 1/4 to 1/2 teaspoon ground red pepper
- 2 teaspoons minced fresh garlic
- 1 teaspoon olive oil, divided
- Cooking spray
- 4 whole wheat pitas, warmed and cut in half
CHICKEN PITAS WITH KIWANO RAITA
Kiwano raita is a cool and refreshing side dish. It can be used with any dish that needs a creamy, cooling effect – try with curries, tacos or just load onto spicy corn chips. Yum. Pair the raita with these Morrocan style chicken pitas, and you have yourself a healthy, fast and fresh family meal.
What to do:
To make the Kiwano raita:
Scoop Kiwano into a fine mesh strainer over a bowl; press seeds gently with the back of a spoon to extract excess juice. Add the strained pulp to a bowl with the yogurt, lemon juice, ground cumin, garlic, and mint; add chilli if you wish. Stir with a whisk. Season to taste. Cover and chill.
To make the chicken pitas:
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with salt and pepper; rub with garlic.
Heat 1/2 teaspoon olive oil in a nonstick grill pan coated with cooking spray over medium-high heat. Add 2 breast halves to pan; cook 4 minutes on each side or until done. Remove from heat, and repeat with the remaining 1/2 teaspoon oil and chicken. Transfer chicken to cutting board, and cool slightly. Cut chicken into thin strips. Fill each pita half with about 1/2 cup chicken, and top with 2 tablespoons Kiwano raita.
Thanks Joy E. Zacharia, RD, Cooking Light
