Homemade pitas for 4 persons with roasted chicken, fried cauliflower and peanut-coriander seed hummus with an extra dip of beetroot and feta. It 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 to cook and you will notice that immediately if you take a look at her Instagram account: wat_kookt_ingrid_vandaag .
With her years of experience she knows how to inspire many people every day with her beautiful and above all tasty recipes!
Ingrid explains: You all know the average Greek dishes that we eat here in the Netherlands. Especially large dishes with a lot of meat, try this recipe, completely different from the 'Dutch' Greek, namely much healthier and above all: much tastier.
Make your own pitas yourself, it's really not difficult and once you've made them yourself… then you really don't need them from the Super anymore.
You eat them whole according to the recipe below, but they are also delicious in pieces to dip them in a delicious dip, especially for you I added a healthy dip as a bonus.
Necessities
pitas
- 1 tablespoon salt flakes
- 3 teaspoons dried yeast
- 2 tablespoons olive oil
- 1 tablespoon Greek yogurt
- 1 tablespoon honey
- 600 grams of 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 of chicken thigh fillet
- Pita bread and peanut coriander seed humus
Peanut coriander seed humus
- 200 grams of chickpeas
- 1 clove of garlic
- 1 teaspoon coriander seeds
- 50 grams roasted unsalted peanuts
- 1 tablespoon of tahini
- 75 ml olive oil mixed with 75 ml vegetable oil
- Juice of 2.5 lemon
- Salt flakes
Extra: Dip of beetroot and feta!
- 200 grams of beetroot
- 80 grams feta (possibly a little extra to sprinkle on top)
Grated zest of one lemon
- Salt and pepper
- 1.25 tablespoon olive oil
- Fresh oregano leaves as garnish
Preparation method
Roasted chicken with fried cauliflower
- Preheat the oven to 200 degrees and put baking paper in it
- Mix the cornflour and coriander in a bowl, add the cauliflower florets and shake until all florets are covered in the mixture.
- Heat oil in a pan or fryer, as soon as it is hot enough place the cauliflower florets in it in portions. Let them drain on kitchen paper.
- Now roll the chicken in the cornflour mixture, place on the baking tray and roast for 15 minutes. Sprinkle some salt over them and set them aside.
- Cut the chicken into pieces of about 1 cm, then add them together with the cauliflower florets.
- Spoon hummus on each pita bread, then the chicken cauliflower and serve.
Peanut coriander seed humus
- Roast the coriander seeds in a dry frying pan, then place 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, crushed garlic, crushed coriander, peanuts, tahini and the oils. Make sure the final product is a smooth paste.
- Then add lemon juice and some salt to taste.
- Place the humus in a nice container (See the Cook and Pan range: Crockery, Cutlery and More! for nice containers), garnish with some extra olive oil and coriander seeds.
Extra: Dip of beetroot and feta!
- Puree the beets in the blender
- Puree the feta in the blender and add it later with the beets. Then add olive oil, lemon zest, pepper and salt to your own taste.
- Place the dip in a cozy bowl (Tip; range Cook and Pan) then sprinkle some feta and oregano leaves over the dip.
And dip in those delicious and homemade pitas!
or: tasty!
Greetings Ingrid!
Click here to check out Ingrid's Instagram.
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