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 you can make this dish.
Ingrid Beens-Goutier is happy to explain how you can make her own recipes! Ingrid loves cooking and you'll notice that immediately when you take a look at her Instagram account: wat_kookt_ingrid_vandaag.
With her years of experience, she inspires many people every day with her beautiful and, above all, delicious recipes!
Ingrid says: 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, it's totally different from the 'Dutch' Greek, namely much healthier and, above all, much tastier.
Also, make your own pitas, it's really not difficult and once you've made them yourself... you really don't need the ones from the Supermarket anymore.
You can eat them as a whole according to the recipe below, but they are also delicious in pieces to dip in a delicious dip, especially for you I have added a healthy dip as an extra.
Ingredients
Pitas
- 1 tablespoon of salt flakes
- 3 teaspoons of dried yeast
- 2 tablespoons of olive oil
- 1 tablespoon of Greek yogurt
- 1 tablespoon of honey
- 600 grams of flour, divided into 2x 300 grams.
Roasted Chicken with fried Cauliflower
- 2.5 tablespoons of cornstarch
- 3 teaspoons of ground coriander
- 2 cauliflowers in small florets
- Oil for frying
- Salt and ground peppers
- 300 grams of chicken thigh fillet
- Pita breads and peanut-coriander seed hummus
Peanut-coriander seed hummus
- 200 grams of chickpeas
- 1 clove of garlic
- 1 teaspoon of coriander seed
- 50 grams of roasted unsalted peanuts
- 1 tablespoon of tahini
- 75 ml of olive oil mixed with 75 ml of vegetable oil
- Juice of 2.5 lemons
- Salt flakes
Extra: Dip of beetroot and feta!
- 200 grams of beetroots
- 80 grams of feta (possibly some extra to sprinkle on top)
Grated zest of one lemon
- Salt and pepper
- 1.25 tablespoon of olive oil
- Fresh oregano leaves as garnish
Preparation method
Roasted chicken with fried cauliflower
- Preheat the oven to 200 degrees and place baking paper in it
- Mix the cornstarch 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 deep fryer, as soon as it is hot enough, place the cauliflower florets in portions. Let them drain on kitchen paper.
- Now turn the chicken through the cornstarch mixture, place them on the baking tray and roast them for 15 minutes. Then sprinkle some salt over it and set them aside for a while.
- Cut the chicken into pieces of approximately 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 hummus
- Roast the coriander seeds in a dry frying pan, then place it in a mortar and grind into 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 end product is a smooth paste.
- Then add lemon juice and some salt to taste.
- Place 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: Dip of beetroot and feta!
- Puree the beetroots in the blender
- Puree the feta in the blender and add it later together with the beetroots. Then add olive oil, lemon zest, pepper and salt to your own taste.
- Place the dip in a cozy bowl (Tip; Cook and Pan range) then sprinkle some feta and oregano leaves over the dip.
And dip away in those delicious and homemade pitas!
καλή όρεξη or: enjoy your meal!
Greetings Ingrid!
Click here to view Ingrid's Instagram.
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