Honey and Worcestershire sauce make an amazing flavour combination. Sweet, sticky, salty and a little spicy. Its like everything you could crave at once. This combined with diced chicken is heavenly. Its kind of like a way to cheat barbecue chicken when you can’t light a barbecue. Its a light, filling summer time meal and easy to serve. You can easily scale it up or down if you wanted to cook for more or less people.
The quantities below fed 2 adults for dinner, plus some leftovers for a work lunch the next day.
Time: approx 15mins to chop everything and about 20-25mins to cook.
4 x chicken breasts
6 x pitta breads (1 packet)
1 large red onion, halved, one half finely chopped and the other half sliced and separated
handful of cherry tomatoes, quartered
3 inches of cucumber, finely chopped
a couple of handfuls of fresh parsley including stalks, chopped
2 x spring onions, chopped
a couple of handfuls of salad leaves (add more or less to your taste)
a couple of mint leaves, finely chopped
2 x garlic cloves, minced
2 tsp sumac
juice of 1 lemon (roll the lemon on your chopping board before cutting, it makes more juice come out)
2-3 tbsp of runny honey (I used Gale’s)
1-2 tbsp of Worcestershire sauce
salt and pepper to taste
natural yogurt (I like Total by Fage, its lovely and thick).
Add all your chopped tomatoes, approx two thirds of the cucumber, 2 thirds of the parsley, salad leaves, finely chopped red onion and spring onions into a large a large bowl and mix together. Add salt and pepper to taste, a glug of olive oil, half of the lemon juice, toss together with salad tongs and then set aside.
Add the minced garlic to another bowl, 4-5 heaped table spoons of yogurt, the remaining cucumber, a drizzle of olive oil, the rest of the lemon juice, a pinch of sea salt and the chopped mint. Combine ingredients with a spoon. This is my version of Turkish çaçik. Slightly tangier than the traditional version but equally satisfying and even more refreshing. Cover with foil and place in the fridge.
Add the sliced onions, remaining parsley and sumac to another bowl and combine.
Put your frying pan on a medium heat and add a knob of butter. Allow the butter to melt and the pan to get hot before adding your diced chicken. Cook for approximately 10 minutes to make sure the meat is cooked through. I tend to turn the chicken a couple of times whilst cooking to ensure its properly sealed. Drain and discard any fat that comes off the chicken. Add some more butter to the pan to ensure the chicken doesn’t stick. Leave for a couple of minutes before turning. Once the chicken is nicely browned add the honey and worcestershire sauce and stir in till the chicken is coated.
Pop your pittas in the toaster or under the grill for a couple of minutes to warm them up. Once the pittas are done wrap them up in foil to keep them warm. Give the chicken a final stir and then turn the heat off and place in a dish of your choice. Place everything in the centre of your table and tuck in!
Let me know what you think. 🙂