Spicy Pita Pockets with Chicken, Lentils, and Tahini Sauce

Spicy Pita Pockets with Chicken, Lentils, and Tahini Sauce
Photo by © Melanie Acevedo

Ingredients

  • 1 tablespoon olive oil
  • 1 bay leaf
  • ½ cup tahini
  • 1 head romaine lettuce, shredded
  • 1 bay leaf
  • 2 large tomatoes, chopped
  • 2 ¾ cups plus 6 tablespoons water
  • + 25 more ingredients
    • 2 large tomatoes, chopped
    • 5 teaspoons lemon juice
    • 1 cup dried lentils
    • 5 teaspoons lemon juice
    • 1 cup dried lentils
    • 1 cup plain yogurt
    • 1 cup plain yogurt
    • ½ onion, cut in half
    • 1 roasted chicken, bones and skin removed, meat shredded
    • 2 cloves garlic, minced
    • 2 cloves garlic, minced
    • 1 tablespoon olive oil
    • ½ cup tahini
    • 1 head romaine lettuce, shredded
    • 2 ½ teaspoons salt
    • 2 ¾ cups plus 6 tablespoons water
    • 8 pitas
    • ½ cup coarse bulgar
    • 8 pitas
    • ½ cup coarse bulgar
    • 2 ½ teaspoons salt
    • ½ onion, cut in half
    • 1 roasted chicken, bones and skin removed, meat shredded
    • 1 ½ teaspoons Tabasco sauce
    • 1 ½ teaspoons Tabasco sauce

1. Heat the oven to 350°. In a medium saucepan, combine the lentils, onion, the 2 3/4 cups water, the oil, 1 teaspoon of the salt, and the bay leaf. Bring to a boil; simmer, partially covered, for 15 minutes. Stir in the bulgar and continue cooking, partially covered, stirring occasionally, until...

View full recipe at My Recipes

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network