Chicken Pitas With Spicy Garlic Sauce

It’s reveal day for the monthly Muslim Food Blogger Challenge! This month’s challenge was to try a fellow Muslimah blogger’s recipe. To be very honest, this was hard for me. I follow a large number of amazing and creative Muslimah bloggers, and I had the hardest time narrowing them all down to one. Whose recipe do I share, or whose do I exclude? Do I share a recipe that I make often, or do I share something that was made for a special occasion?

The truth is that the Muslimah blogging community is a large community, and it is ever growing. Our community spans across the globe, and is full of wonderful, creative, and supportive women. We are a patchwork quilt, made up of different colors and fabrics and various textures and grains. I have leaned on this wonderful community for support, and they have not only supported me, but have lifted me up. Each of you hold a special place in heart, and I pray that The Almighty raises you in His ranks.

 

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Today I am sharing a recipe from This Muslim Girl Bakes. It is a chicken pita with spicy garlic sauce. I’ve made this multiple times, and each time it is a hit. The first time I made it, I made homemade pitas (!!!) to serve with them, and omg, so so good! The times I’ve made it after, I just used store-bought pita due to time constraints. If you have the means and time to do so, I would highly recommend making you own pita bread. It’s so easy, and tastes infinite times better than store bought.

Back to recipe- the marinade on the chicken is amazing! Obviously the longer you allow it to marinate, the better, but if you’re pressed for time it tastes good even with a 20 minute stand. I must add that the spicy garlic sauce is phenomenal! It’s so good in these pitas, and I imagine it would be amazing used as a burger sauce as well!

As always, I look forward to these challenges each month. I’m excited to see what everyone is sharing for this month’s challenge, and if you also would like to take a look, just click on the button below:

 

 

Chicken Pitas With Spicy Garlic Sauce

Yield: 4 – 6 Servings

Ingredients:

For Chicken:

  • 1 ½ – 2 pounds boneless chicken breasts, butterflied
  • 6 cloves garlic, peeled and minced
  • 1 lemon, juiced
  • ¼ cup yogurt
  • ¼ cup olive oil
  • 1 teaspoon allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ¾ teaspoon paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon coriander powder
  • ½ teaspoon ground cinnamon

For Spicy Garlic Sauce:

  • 1 lemon, juiced
  • 1 cup mayonnaise
  • ½ cup yogurt
  • 2 tablespoons sriracha sauce or chili garlic paste (sambal oelek)
  • ½ teaspoon garlic powder
  • Salt, to taste
  • Ground black pepper, to taste

For Pitas:

  • Pocket pita bread, lightly toasted, as needed
  • Tomatoes, sliced, as needed
  • Lettuce, shredded, as needed

Directions:

Prepare Chicken:

In a large bowl, whisk together all ingredients except chicken, until smooth. Add chicken and mix well. Cover and allow the chicken to marinate for at least 30 minutes (up to overnight; if marinating longer than a few hours, refrigerate marinated chicken.).

Heat a large vessel over medium high heat. Add chicken and remaining marinade. Cover and cook until golden brown, about 10 minutes on each side. Once chicken is cooked through, increase heat and cook off as much of the marinade as possible without burning the mixture. Remove from heat and set aside.

Prepare Spicy Garlic Sauce:

In a medium bowl, whisk together all ingredients until smooth. Taste and adjust seasonings accordingly. Set aside.

Assemble Pitas:

Once the chicken is cool enough to handle, shred or slice into desired size pieces.

Place chicken, tomatoes, and lettuce inside the pita. Top generously with spicy garlic sauce.

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Tex-Mex Omelette

I’ve mentioned in the past that I absolutely love breakfast foods. Waffles, pancakes, French toast, eggs, hash- you name it, I love it!

I particularly enjoy eggs, cooked in any style. I love making omelettes and stuffing them with a variety of fillings. I stumbled upon this recipe several years ago for a Tex-Mex inspired omelette, and have been making then on and off since then. I recently made this when a Texan born-and-bred friend came to visit, because if there’s one thing that all Texans and Californians have in common, it is our shared love of Mexican inspired food 😉

 

 

Tex-Mex Omelette

Yield: 2 Servings

Ingredients:

  • 3 eggs
  • 2 tablespoons water, optional
  • 1 tablespoon unsalted butter
  • ½ cup refried beans
  • ¼ cup shredded Mexican blend or Colby Jack cheese
  • Salt, to taste
  • Ground black pepper, to taste

For Toppings:

Directions:

In a small bowl, whisk eggs, water (if using), and salt until frothy. Set aside.

Melt butter in a 10-inch skillet over medium low heat. Pour eggs into pan and sprinkle cheese (save a little bit to use as a topping) over the top. Spoon the refried beans over half of the omelette. Cover with a lid and cook undisturbed until the eggs have set, about 7 to 10 minutes. Transfer to a serving dish, sprinkle on remaining cheese and black pepper, and serve with desired toppings.

Pico De Gallo

Summer is quickly coming to an end, and with that I’m in make-the-most-of-it-mode.  Before you know it, we’ll be pumpkin spicing everything, and we’ll be longing for the days of backyard barbecues and gorgeous summer produce.

This recipe for Pico De Gallo, a tomato heavy side to eat alongside almost anything (chips, tacos, burgers, etc.) is an ode to the bounty of summer fruits and vegetables.  Tomatoes are being harvested in loads, and these beautiful gems are at the peak of their freshness.  Speaking of tomatoes, I planted 9 tomato plants in my yard this year, and although they’ve grown tremendous and look lush (they even have gorgeous yellow blooms!), I’ve had zero harvest.  Not a single tomato. Zero. Zilch. Nada.

😐 😐 😐

In any case, the grocery stores and farmers markets are packed to the brim with these beauties, so I’ve been filling the hole in my heart (from this year’s lackluster garden) with them.

(Recipe adapted from Serious Eats)

 

 

Pico De Gallo

Yield: 4 – 6 Servings

Ingredients:

  • 1 ½ pounds tomatoes, diced
  • ¾ teaspoon salt
  • ¾ cup diced onion
  • ½ cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 jalapeno, minced

Directions:

In a large bowl, mix tomatoes and salt. Transfer to a colander and drain for 30 minutes. Discard liquid.

Return tomatoes to bowl and combine remaining ingredients. Mix and taste. Season with additional salt if necessary.

 

Brown Lentil Daal / Sabut Masoor Daal

One of my goals for this year, in terms of blogging, was to share more traditional Pakistani fare and to share more of what we eat on a regular basis.  I have always had a hard time photographing Desi (hailing from the South Asian Subcontinent) food, and I guess I’ve allowed it to be the reason why I didn’t share much of it.  It’s funny because we eat more Desi food than any other cuisine at home, but this little virtual space doesn’t reflect that.  I hope to change that in the coming months.

As for the recipe I am sharing today, Daal translates to lentils, and there are literally hundreds of variations of soupy curries that can be made with these humble pulses.  This Daal is one that I make on a weekly basis.  It screams comfort and is homely.  It’s simple, filling, nutritious, and delicious. It’s great piled on rice, with some yogurt and sliced onions on the side.  Consider it Desi comfort food 🙂

 

 

Sabut Masoor Daal

Yield: 4 Servings

Ingredients:

Note: measurements are in actual measuring spoons/cups and not eating utensils.

  • 4 – 6 cups water
  • 1 cup brown lentils/ sabut masoor daal
  • 1 tablespoon ginger-garlic paste
  • 1 ½ teaspoons turmeric
  • 1 teaspoon red chili powder
  • Salt, to taste
  • ¼ cup oil
  • ½ medium onion, thinly sliced
  • 2 teaspoons cumin seeds
  • Handful mint leave, chopped, optional

Directions:

In a large vessel, combine water, lentils, ginger-garlic paste, turmeric, and red chili powder. Bring to a boil, then reduce heat to medium-low, cover, and cook until lentils are softened and water has significantly evaporated, about 45 to 60 minutes. Be sure to check on daal often, stirring and adding extra water as needed.

Remove from heat and use an immersion blender to pulse daal to desired consistency. Add salt and keep covered.

Warm oil in a small pan over medium-high heat. Add sliced onions and cook, while stirring often, until they start to show signs of browning. Add cumin seeds and cook until the onions are golden brown. Pour oil and onion mixture (tempering) over the daal, and let it sit undisturbed, and covered, for 5 to 10 minutes. If using mint, stir it in to the daal, and let it sit covered, and undisturbed, for an additional 5 to 10 minutes.

Guest Post: Asiya of Chocolate And Chillies

Hey hey hey! Look at who we have here today! It’s my homegirl Asiya who blogs over at my favorite (Asi, it’s favOrite, not favOUite 😉 ) space on the internet, Chocolate and Chillies!  Not only is she a co-host with me and Sarah for Eid Eats 2016, but she is one of my closest friends and confidantes.  She holds a special place in my heart, and I am so grateful and blessed for her friendship.

You know those cartoons where there’s an angel on our right shoulder and a devil on the left?  Well Asiya is the angel on my right shoulder, giving suggestions on where to cut fat in recipes, or where we can swap wheat flour in for all-purpose flour.  My foodie desires are like the devil on your left shoulder, whispering things like, “more butter baby!”

Well, since it’s Ramadan and the Shayateen are chained up, I’ll hand it over to our Angel Asiya, and she can share the healthy and delicious yummies that she’s been up to 😉

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Ramadan Mubarak!  I hope everyone’s fasts are going well and we are all making the most of this blessed month.  I’m very excited to be guest posting on Henna’s fabulous blog!  Henna and I have been good friends for a few years now. Over these years, Henna has become one my closest friends.  She is someone you can go to for advice or for just a “Hey Girlfriend!!!!”  It’s amazing how the internet connects people who otherwise would never have met.  Not only is Henna a wonderful friend…but she is also a great cook!  Her blog is full of delicious recipes.  Our family has lately been enjoying her Cajun Chicken Pasta.  It has been a big hit!  Her recipe for Chicken Keema has been a life saver on many occasions when I’ve needed something quick to whip up or if I have run out of adrak laysan (ginger garlic paste).  Bolani is one of my favourites and Henna’s recipe was delish!

Now for the recipe I am sharing with you today!  I find in Ramadan it can be hard to keep a balanced diet, especially with these long fasts.  Also, with our traditional South Asian diet, we tend to indulge in a lot of deep fried goodness.  So today I am sharing a recipe the helps to balance out all those unhealthy iftaris.  It’s a one pot meal and super quick to make which is a great help during Ramadan.  You can have it on its own or pair it with some grilled chicken or fish.  Leftovers also make a great suhoor!  For a change you can have leftovers wrapped in a tortilla topped with some sour cream, salsa and guacamole.

Thank you Henna for sharing your space with me and for letting me guest post on your blog!

 

One Pan Mexican Quinoa

 

One Pan Mexican Quinoa 

Adapted from Damn Delicious

1 tbsp canola oil

2 garlic cloves, minced or pressed

1 green chilli, minced

1 cup quinoa

1 cup water

1 19 oz tin black beans, drained and rinsed

2 tomatoes, diced

1 cup frozen corn

1 tsp chilli powder

1/2 tsp cumin powder

salt and freshly ground black pepper to taste

2 tbsp lemon juice

2 tbsp minced cilantro

Over medium-high heat, heat the oil in a large skillet.  Add garlic and green chilli.  Cook until fragrant, approximately 1 minute.  Add quinoa, water, black beans, tomato, corn, chilli powder, cumin powder, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Cook until quinoa is cooked, about 15-20 minutes.  Mix in lemon juice and cilantro.  Enjoy!