Chicken thigh pita with curry mayonnaise
Pitta with all vegetables? Nostalgia! The ultimate late night snack after a night out. It's been ages since I ate one. So why don't you make a quick version of this classic yourself. Result this tasty grilled chicken thigh pita with curry mayonnaise. Ready for your second beer?!
Servings 4 people
Ingredients
- 8 pita buns
- 8 chicken thighs
- 1 sour apple
- ruccola
- raisins to taste
For the pita spices
- 5 tsp cumin
- 4 tsp paprika powder
- 2 tsp coriander
- 2 tsp salt or to taste
- 2 tsp cane sugar or to taste
- 1 tsp cinnamon
- 1 tsp onion powder
- 1 piece of star anise ground into powder
- 1 tsp garlic
- 1 tsp curry
- 1/4 tsp chili or more to taste
For the curry mayonnaise
- 1 egg
- 1 tbsp apple cider vinegar
- 300 ml oil
- 1/2 tbsp curry madras powder
- 1 tsp ketjap manis
- pinch of salt
- lime juice to taste
Instructions
For the currymayonnaise
- Put all the ingredients together in a measuring cup. Place the emulsifier head on your hand blender and place it on the bottom of the measuring cup. Let it run at full speed. As soon as you see a firm binding, gently go up and occasionally make a downward movement until your mayonnaise is completely bound.
For the chicken thigh pita
- Mix the spices for the pita spice blend. Break up any lumps by hand and rub the chicken thighs thoroughly with the spice mixture. Put aside in the fridge until you need it.
- Heat your BBQ (for this recipe I used my Traeger Ironwood) for a high temperature session (around 200°C) and burn the sweet pepper black. Then let it cool down and remove the burnt black skin.
- Grill the chicken thighs seasoned with pita herbs to a core temperature of 72°C.
Composing the pita
- Fry the pita buns in the BBQ for a few minutes and cut through. Spread some of the curry mayonnaise on each side and fill with a layer of ruccola.
- Cut the grilled chicken thighs into fine strips and place these on the ruccola. Add the the sour apple slices and raisins.