WRITTEN ON July 7th, 2009 BY Meredith AND STORED IN Chicken, Dinner, Indian

Pocket Full of Sunshine

Pocket Full of Sunshine

Growing up, my mom called us the “bok-bok family.” We ate chicken. A lot. I used to complain about it…”chicken, again?!” but as an adult, I totally get it. It’s inexpensive, easy to prepare, and cooks up quickly. It also works with just about any flavor profile. Like this Indian spiced pulled chicken. Start to finish it takes about 30 minutes to get on the table, and it’s super flavorful. Stuff it into a pita pocket with a cool cucumber raita and a green salad with mango and you have a fast meal that’s fresh, healthy and cheap. Round it out with a side of curried chick peas and your family will definitely be happy to see chicken. Again.

Indian Spiced Chicken

Indian Spiced Chicken

Indian Spiced Pulled Chicken (serves 4)
1 lb boneless, skinless chicken thighs, trimmed of any remaining fat
1 tbsp Madras curry powder
½ tsp tumeric
½ tsp cinnamon
½ tsp cumin
2 tbsp honey
2 tbsp Canola oil
Salt and pepoer
Preheat broiler to medium high. Combine spices, honey and oil in a small bowl. Season chicken thighs liberally with salt and pepper. Toss with spice/honey mixture, lay out on a foil lined sheet tray. Cook under broiler about 7 minutes until well colored. Turn heat to 400, place on a rack in middle of the oven for another 10 minutes, or until the juices run clear. Remove from oven, allow to cool slightly so that you can handle them. Using two forks, shred the chicken into long thin strips. Stuff into whole wheat pita pockets and top with raita.

Cucumber Raita
2 cups plain Greek style yogurt
½ cucumber, peeled, seeded and diced
1 large handful mint, chopped fine
Zest and juice of 1 lime
½ fresh jalapeno, minced
Salt and pepper to taste
Combine all ingredients, season with salt and pepper.

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