Homemade pitas for 4 people with roasted chicken, fried cauliflower and peanut-coriander seed hummus with an extra dip of beetroot and feta. Sounds like music to our ears! Ingrid explains how to make this dish.
Ingrid Beens-Goutier is happy to explain how to make her own recipes! Ingrid loves cooking and you notice that immediately when you take a look at her Instagram account: wat_kookt_ingrid_vandaag.
With her many years of experience, she inspires many people daily with her beautiful and above all tasty recipes!
Ingrid says: You all know the average Greek dishes we eat here in the Netherlands. Mostly big plates with loads of meat, try this recipe once, totally different from the 'Dutch' Greek, namely much healthier and above all: much tastier.
Make your own pitas too, it’s really not difficult and once you’ve made them yourself… you really don’t need to buy them from the supermarket anymore.
You eat them whole according to the recipe below, but they are also delicious in pieces to dip in a tasty dip, especially for you I added a healthy dip as a bonus.
Supplies
Pitas
- 1 tablespoon salt flakes
- 3 teaspoons dried yeast
- 2 tablespoons olive oil
- 1 tablespoon Greek yogurt
- 1 tablespoon honey
- 600 grams flour, divided into 2x 300 grams.
Roasted Chicken with fried Cauliflower
- 2.5 tablespoons cornstarch
- 3 teaspoons ground coriander
- 2 cauliflowers in small florets
- Oil for frying
- Salt and ground peppers
- 300 grams chicken thigh fillet
- Pita breads and peanut-coriander seed hummus
Peanut-coriander seed hummus
- 200 grams chickpeas
- 1 clove garlic
- 1 teaspoon coriander seeds
- 50 grams roasted unsalted peanuts
- 1 tablespoon tahini
- 75 ml olive oil mixed with 75 ml vegetable oil
- Juice of 2.5 lemons
- Salt flakes
Extra: Red beet and feta dip!
- 200 grams red beets
- 80 grams feta (optionally a little extra to sprinkle on top)
Grated zest of one lemon
- Salt and pepper
- 1.25 tablespoons olive oil
- Fresh oregano leaves as garnish
Preparation method
Roasted chicken with fried cauliflower
- Preheat the oven to 200 degrees and line it with baking paper
- Mix the cornstarch and coriander in a bowl, add the cauliflower florets and shake until all florets are coated in the mixture.
- Heat oil in a pan or deep fryer, once hot enough place the cauliflower florets in batches. Let them drain on kitchen paper.
- Now toss the chicken in the cornstarch mixture, place them on the baking tray and roast for 15 minutes. Then sprinkle some salt over and set aside for a moment.
- Cut the chicken into pieces of about 1 cm, then add these together with the cauliflower florets.
- Scoop hummus on each pita bread, then add the chicken-cauliflower and serve.
Peanut-coriander seed hummus
- Roast the coriander seeds in a dry frying pan, then put them in a mortar and grind to a fine powder. Tip: At Cook and Pan we have the perfect cookware for this job!
- Add the following to the blender: chickpeas, pressed garlic, crushed coriander, peanuts, tahini and the oils. Make sure the final product is a smooth paste.
- Then add lemon juice and salt to taste.
- Put the hummus in a nice bowl (See Cook and Pan range: Tableware, Cutlery and More! for nice bowls), garnish with some extra olive oil and coriander seeds.
Extra: Red beet and feta dip!
- Blend the beets in the blender
- Blend the feta in the blender and later add it together with the beets. Then add olive oil, lemon zest, pepper and salt to taste.
- Put the dip in a cozy bowl (Tip; Cook and Pan range) then sprinkle some feta and oregano leaves over the dip.
And dip away into those delicious homemade pitas!
καλή όρεξη or in other words: enjoy your meal!
Greetings from Ingrid!
Click here to check out Ingrid’s Instagram.
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