Do you want to cook the legendary “blue bird” very tasty and very unusual? No, you can, of course, stuff it with oranges or even pineapples. Or you can try chicken in pita bread, baked in the oven. They say that this dish belongs to Armenian cuisine (probably because of the bread used in the recipe). Whether this is so - let culinary historians judge - but it has a bright, expressive taste, an aromatic “feast of the spirit”, a subtle spiciness that completes the dish, a combination of vegetables with meat and herbs. Chicken in pita bread, baked in the oven, skillfully combines paprika and poultry meat - and the result: a fragrant, hot dish, which also has a national flavor. Well, let's try to cook?
Lavash with chicken
A quick and easy lunch, dinner or breakfast - chicken pita bread! I have a simple recipe for making pita bread with chicken.
First boil the chicken fillet until tender, then cool and grind in a blender. Mix chicken fillet with mayonnaise, pepper slices and chopped dill. Grease the pita bread with mayonnaise, place lettuce leaves on top and spread the chicken and mayonnaise filling onto the salad. Roll the pita bread and place it in the refrigerator for half an hour.
Ingredients:
- Chicken fillet – 1 piece (boiled)
- Bell pepper – 1 piece
- Dill – 50 grams
- Salad – 100 grams (leaves)
- Mayonnaise - 250 Milliliters
- Eggs – 2 pieces
- Lavash – 1 piece
- Salt - To taste
How to cook:
Grind the boiled chicken fillet using a blender. Finely chop the dill. Wash and remove seeds from the pepper, then cut into thin strips. In a deep container, mix chicken fillet, dill, pepper and mayonnaise (150 ml). Salt the filling to taste. Place the pita bread on the table and brush it with the remaining mayonnaise. Place washed lettuce leaves on top. Distribute the filling evenly. Roll the pita bread into a roll, wrap the roll in foil and put it in the refrigerator for half an hour. Then take it out and cut it into portions. Bon appetit!
Chicken baked in pita bread in the oven
Any parts of chicken baked in this way turn out very juicy and tasty. You can serve without a side dish - lavash is enough
Ingredients
Chicken legs - 2 pcs.
Thin lavash - 1 pc.
Spices for chicken - 1 tbsp.
Garlic - 2 cloves
Salt - to taste
Pepper - to taste
Step-by-step recipe with photos
All the necessary ingredients for baking chicken in pita bread in the oven are in front of you.
If desired, cut the legs into 2 parts and place in a bowl.
Salt, pepper, season with spices.
Grate the garlic on a fine grater or pass through a meat grinder. Then rub the chicken pieces thoroughly on all sides with this garlic. Cover the chicken legs with cling film or a lid and leave for 1 hour at room temperature to marinate the meat.
Spread a sheet of pita bread on the work surface, place pieces of chicken on it, and wrap the legs in pita bread.
Place the bundle in a heat-resistant form, cover with foil, place in an oven preheated to 190 degrees for 60-70 minutes.
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Delicious, aromatic chicken baked in pita bread in the oven is ready.
If you like crispy lavash, leave it like that, and if you want it to become softer, grease it with butter, cover with a towel and leave for 15-20 minutes.
Bon appetit!
Chicken shawarma with Chinese cabbage in a frying pan
Every shawarma connoisseur knows that it should be crispy. However, many people do not like regular cabbage because of its toughness. Therefore, I suggest preparing an appetizer with Chinese cabbage. It is much softer and, in my opinion, tastier. Let's get started.
Ingredients:
- Chicken fillet - 1 pc.
- Thin lavash - 3 pcs.
- Peking cabbage - 0.5 heads
- Tomato - 1 pc.
- Fresh cucumber - 2 pcs.
- Pickled cucumber - 1 pc.
- Mayonnaise - 200 gr.
- Sunflower oil - 2 tbsp.
- Butter - 1 tsp.
- Garlic - 2 cloves
- Ground black pepper
- Salt
Preparation
1. Wash the chicken fillet, remove moisture with a paper towel and cut into three equal pieces. Place in a hot frying pan greased with butter. When a golden crust appears on one side, turn the meat over and then add salt and pepper. In addition, you can add any seasoning that suits your taste. Fry until done.
You can use small pieces, but I insist on large steaks. It turns out juicier this way.
When the chicken is ready, remove it from the oven and pack it in foil. This way it will keep warm and juicy while we prepare the remaining filling.
2. Cut the cabbage. I prefer Beijing, but you can use white cabbage. Then chop the cucumbers into strips. We put both fresh and salted ones in this shawarma. The latter will add piquancy. Then chop the remaining ingredients - tomatoes and chicken.
I advise you to return the meat back to the foil. There is some juice left in there that will help keep it warm.
3. Prepare the sauce. In this recipe I use homemade mayonnaise mixed with garlic. It complements the taste of Chinese cabbage well.
If you use store-bought mayonnaise, you can also add garlic. It's a matter of taste here. Try it.
4. We assemble shawarma using standard technology. Cut the desired size of pita bread. Then we grease it with sauce and put the filling on the edge. I put cabbage underneath and finish with warm chicken. The last step is to wrap the roll.
Shawarma is ready. You can heat it up in a hot frying pan, but I didn’t. I like this method because of the flavor the pickles add. Be sure to try it!
How to cook a whole chicken in pita bread
Chicken in pita bread, baked whole in the oven, turns out juicy, very tender and appetizing, delicious.
You can cook chicken directly for any holiday; such a hot dish will not go unnoticed by your guests. For a brighter aroma and taste, coat the chicken with your favorite spices; be sure to include garlic, ginger, and a dry mixture of citrus fruits.
Ready-made chicken can be served with different side dishes; chicken goes well with vegetable salads, pickles, mashed potatoes, and various herbs. If desired, you can add sauce to the chicken to your taste.
Ingredients:
- chicken – 1.7 kg;
- spices for chicken – 3-4 tbsp;
- salt, pepper - to taste;
- lavash – 2 pcs.
Prepare all products according to the list. Choose a medium-sized chicken carcass; use the bird chilled, not frozen. Rinse the chicken and pat dry.
Generously coat the chicken with any spices you like. Leave the chicken to marinate for an hour.
Line the chicken pan with lavash. Preheat the oven in parallel, set the temperature to 180 degrees.
Transfer the chicken to the pan.
Wrap the chicken in a second sheet of pita bread. Afterwards, seal the entire form with foil and place in the oven for 50-60 minutes. When the time is up, remove the foil and cook the chicken for another 15 minutes. If the pita bread burns, remove it. Serve the chicken with pita bread.
Enjoy your meal!
Chicken stuffed with couscous and baked in pita bread in the oven
I recently baked a whole chicken in pita bread in the oven. The chicken turned out simply delicious. There is no crispy crust, but the meat just melts in your mouth, it looks more like steamed. And the baked lavash became incredibly tasty - crispy on top and soaked in chicken juice on the bottom. By the way, the pita bread retained all the juices and the chicken was cooked in its own juices. All the pita bread went with a bang, as did the chicken! Additionally, in order to get a complete dish with a side dish, the chicken can be stuffed. You can cook chicken without stuffing it. I stuffed the chicken with couscous and dried mushrooms, but you can experiment with the fillings or add nothing at all. Cook chicken in pita bread and enjoy the wonderful taste of this dish!
Ingredients
To prepare chicken baked in pita bread in the oven, you will need: chicken - weight 1-1.2 kg; pita bread - 1-2 pcs.; salt - to taste; freshly squeezed lemon juice - 2-3 tbsp. l.;garlic - 2 cloves; spices for chicken - to taste (optional); foil.
For the filling (optional): couscous - 150 g; water - 300 ml; salt, spices - to taste; dry mushrooms - 30 g (optional).
Cooking steps
Prepare food. I used a lavash roll, it’s big and 1 piece was enough for me; if you take Armenian lavash, it’s better to take 2 pieces.
I decided to stuff the chicken with couscous and dry mushrooms, but the filling is optional; you can bake unstuffed chicken in pita bread. To prepare the chicken filling, pour boiling water over the couscous and leave to swell for 5-10 minutes.
Rinse the chicken under water and dry with a paper towel. The chicken can be marinated in any way and with any spices you prefer. I rubbed the chicken with salt, chicken seasoning, garlic passed through a press, and poured lemon juice over it.
After 5-10 minutes, the couscous will steam and the water will be completely absorbed into the cereal.
Transfer the couscous to a plate and fluff with a fork. Add salt and spices to taste and dry mushrooms to the steamed couscous (I previously washed the mushrooms with water).
Mix the couscous with mushrooms, salt, spices and the filling for stuffing the chicken is ready.
Stuff the chicken with couscous and mushrooms.
Prick the neck and abdomen with toothpicks.
Place the chicken on a sheet of pita bread. Wrap the pita bread over the chicken on both sides, and then completely wrap the carcass in the pita bread.
Place the chicken, well wrapped in pita bread, in a heat-resistant form (or on a baking sheet).
Cover the pan with chicken in pita bread on top with foil and place in a preheated oven.
Bake the chicken in pita bread in a preheated oven for 1 hour at 250 degrees, then remove the foil and bake for another 15 minutes until the pita bread is browned.
Remove the pan from the oven, carefully cut the pita bread and unfold it around the edges. The dish is ready, cut the chicken into pieces and serve. Both the whole baked chicken and the lavash turn out incredibly tasty, try it!
Bon appetit!
Recipe for “Chicken drumsticks baked in sauce and pita bread”:
First transformation. I removed the skin. My husband and daughter never ate chicken skin and always peeled it off, even when it was crispy and fried. I don’t really like boiled skin, but I have several recipes for stuffing it. Therefore, I began to remove it from the drumsticks, which I prepared according to this recipe and any other where I stewed chicken. And so, we remove the skin from the shins. It can be placed in the freezer and subsequently used to prepare stuffed legs. I'll give you the option at the end of the recipe.
The second transformation was invented when I was cooking with 4 drumsticks and they didn’t fit in the small pan, and there was too much free space in the large pan. That's when I remembered my favorite way to shape chicken drumsticks. Another advantage is that the pit is cleaned and is very easy to handle when eating.
