Thursday, January 3, 2008

Make and Freeze: Chicken Casablanca

Prep To Freeze: 10 minutes
Prep To Cook: 30 minutes
Yield: 6 servings

1 package pita breads (6 total)
12 chicken tenderloins
1/2 cup chopped onion
1 cup chopped yellow, red and green sweet peppers
4 tablespoons olive oil
1/2 tsp pepper
2 tsp chopped garlic
1 Tbsp ground cumin
2 cups Greek style yogurt
2 tablespoons tahini
1/4 tsp red pepper flakes

In a large plastic bag, combine the chicken tenders, 2 Tbsp of olive oil, 1/4 tsp pepper, the garlic, cumin and red pepper flakes. Seal bag, squeeze air out and mix contents. In a large piece of foil, place the peppers and onions. Sprinkle with 1/4 tsp pepper, drizzle with remaining olive oil, and fold to seal. In a small plastic bag, combine the yogurt and tahini. Seal. Place foil packet, yogurt bag, chicken bag and pitas into another large plastic bag. Label and seal. Freeze flat for up to two months.

To Cook: Thaw in refrigerator overnight. In a small skillet, empty the contents of the foil packet and stir fry until cooked through. In another skillet, cook the chicken tenders until cooked through. Wrap pitas in foil and warm in oven if desired. To serve, top pitas with two chicken tenders, add pepper mixture and top with yogurt mixture.

Tips and Tricks
This dish can also be cooked on the grill. Place foil packet directly on grill grate. This dish also can be easily split into two. Find tahini in the international section of your grocery store. Use frozen, prechopped peppers to save time. If you don't have Greek style yogurt, use regular plain yogurt. Place the yogurt in a coffee filter, place the filter in a wire strainer, and suspend over a bowl to remove extra fluid.
Make It Healthier
Use extra virgin olive oil. Serve with whole wheat pitas.
How Kids Can Help
Kids can place peppers and spices into bags and foil packet. When cooking, kids can wrap the pitas in foil.

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