detour. My kitchen

Chicken · FIRST EDITION

Cumin chicken & crunchy pittas

Warm cumin chicken, cucumber and lemon yogurt tucked into toasted pitta.

25 minutes · Serves 2

Everyday

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration
Serving inspiration · stock photograph

If a chicken sandwich is familiar, warm spice and cool yogurt make it feel a little different.

Here’s how.

  1. 1

    Season the chicken

    Mix chicken with oil, cumin and salt in a bowl.

  2. 2

    Cook through

    Heat a wide pan over medium-high heat. Cook chicken for 10–12 minutes, turning regularly, until golden and the centre reaches 74°C / 165°F.

  3. 3

    Make the cool filling

    Mix yogurt with lemon juice. Prepare cucumber and tomatoes. Warm pittas according to the packet.

  4. 4

    Fill the pockets

    Carefully open the warm pittas and fill with yogurt, vegetables and chicken. Serve any extra filling alongside.

Give the chicken room in the pan and cook in batches if needed for larger servings.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.