Lavash with chicken

Name: Lavash with chicken
Total time: 1 h
Yield: 4
Ingredients: 60 ml vegetable oil; 2 tbsp lime juice; 4 garlic cloves; 1 ½ tsp sweet paprika, preferably smoked; 1 tsp. Sahara; 1 tsp year; ½ tsp ground cumin; ½ tsp ground black pepper; ¼ tsp cayenne pepper or to taste; 600 g boneless chicken breast fillet; 4-6 sheets of thin lavash; large bunch of cilantro; 100 g cheese or feta; 10 radishes; juice of 4 limes; ½ hot red pepper; 1 tsp. Sahara; ¼ tsp. year; 300 g pickled (canned) red pepper; 1 tbsp vegetable oil; 1 bulb; 2 garlic cloves; ½ tsp dry thyme; ¼ tsp dry oregano; 125 ml cream with at least 30% fat; 1 tsp lime juice; ½ tsp. year; ¼ tsp ground black pepper

Cookinero 13 November 2022

Lavash with chicken is a very unusual appetizer that is hearty, fresh and spicy at the same time. Radishes are pre-soaked in a spicy marinade, chicken - in a spicy one. All this eye-catching “luxury” is slightly muffled by a delicate creamy sauce, and the result is a very harmonious dish, ideal for lunch or a leisurely weekend breakfast. An excellent addition to pita bread with chicken can be juicy arrows of young garlic or tender elastic green onion feathers, which delight us so much in the spring in the country.

How to cook Lavash with chicken

Step 1

Prepare chicken for appetizers on pita bread. In a bowl, mix 3 tbsp. vegetable oil, lime juice, finely chopped garlic, paprika, salt, sugar, cumin, black and cayenne pepper. Trim the fat from the breast fillet. Put the meat in a bowl and stir. Leave to marinate at room temperature for 30-60 minutes.

Step 2

Cut the radish for pita bread with chicken into thin slices and mix with the rest of the ingredients. Leave at room temperature for 30 minutes.

Step 3

Cut the onion into thin half rings, chop the garlic. Clean the canned peppers and cut into strips.

Step 4

Prepare sauce for pita bread with chicken. Heat vegetable oil over high heat. Saute the onion until golden brown, 3 minutes. Add garlic, thyme and oregano, sauté 15 seconds. Add the cream and stir until the cream coats the onion. Cook, stirring, 1-2 minutes. Add pepper, lime juice, salt and pepper, stir and transfer to a bowl.

Step 5

Preheat oven to 95°C. Place a rack in the bottom of the oven. Remove the chicken from the marinade, remove any leftovers. Heat the remaining oil in a skillet (oven-safe) over high heat. Add fillets and cook, untouched, for about 4 minutes on one side. The fillet will cook well. Flip the fillet and immediately transfer the skillet to the oven. Roast for 7-10 minutes or until the temperature at the thickest part of the fillet reaches 71-73 C. Transfer the fillet to a cutting board and rest for 5 minutes. Don't wash the pan!

Step 6

Cut pita bread into squares, sprinkle with water from a spray bottle and put in the oven for 5-7 minutes.

Step 7

Slice the chicken across the grain into 5-6mm slices. Return to the pan and stir in the juices that have formed during the cooking process.

Step 8

Lubricate pita bread with sauce, put chicken on the sauce, sprinkle with pickled radish, crumbled cheese and chopped cilantro.

Cooking time: 1 h

Servings: 4

Calories: 746.7 kcal

Fats: 36.4

Proteins: 47.1

Carbohydrates: 53.6

Ingredients

60 ml vegetable oil

2 tbsp lime juice

4 garlic cloves

1 ½ tsp sweet paprika, preferably smoked

1 tsp. Sahara

1 tsp year

½ tsp ground cumin

½ tsp ground black pepper

¼ tsp cayenne pepper or to taste

600 g boneless chicken breast fillet

4-6 sheets of thin lavash

large bunch of cilantro

100 g cheese or feta

10 radishes

juice of 4 limes

½ hot red pepper

1 tsp. Sahara

¼ tsp. year

300 g pickled (canned) red pepper

1 tbsp vegetable oil

1 bulb

2 garlic cloves

½ tsp dry thyme

¼ tsp dry oregano

125 ml cream with at least 30% fat

1 tsp lime juice

½ tsp. year

¼ tsp ground black pepper

Lavash with chicken - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of meat instead of chicken?

Yes, you can substitute chicken breast with boneless, skinless chicken thighs or even pork tenderloin. Adjust cooking time accordingly based on the thickness of the meat, ensuring it reaches a safe internal temperature.

What's the best way to store leftover chicken lavash?

Store assembled lavash in an airtight container in the refrigerator for up to 2 days. For best results, store the chicken, sauce, and toppings separately to prevent the lavash from becoming soggy.

How can I make this recipe vegetarian?

Substitute the chicken with grilled halloumi cheese, seasoned and roasted chickpeas, or marinated tofu. Adjust the seasoning to complement your chosen vegetarian protein.

Any tips for preventing the lavash from getting soggy?

Lightly toast the lavash squares before assembling to create a barrier against the sauce. Also, avoid over-soaking the lavash with sauce during assembly.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.

What cheese works best for this recipe?

Feta cheese adds a salty and tangy flavor that complements the other ingredients. You can also use goat cheese or a crumbled Mexican cheese blend.

Can I adjust the level of spiciness in the marinade?

Absolutely! Reduce or omit the cayenne pepper for a milder flavor, or add a pinch of chili flakes for extra heat. Taste and adjust to your preference.

Is it possible to freeze the cooked chicken for later use?

Yes, you can freeze the cooked chicken. Allow it to cool completely, then wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before using.

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