CURRIED CHICKEN PITAS WITH HERBED LETTUCE

1. Prep and Marinate the Chicken 
   Dice the chicken thighs. Set aside. In a bowl, mix Greek yoghurt, curry powder, smoked paprika, cumin, turmeric, crushed garlic, lemon juice, salt, and pepper. Add diced chicken and mix well to coat. Cover and marinate for at least 30 minutes, or overnight if possible. 

2. Cook the Chicken 
   Heat a good drizzle of olive oil in a non-stick pan over medium-high heat. Cook the chicken in two batches to avoid overcrowding. Sear for 4–5 minutes per batch, turning until golden and cooked through. Set aside and keep warm. 

3. Prepare the Garlic Yoghurt 
   In a small bowl, mix Greek yoghurt with crushed garlic, lemon juice, and a pinch of salt. Taste and adjust seasoning if needed. 

4. Make the Warm Chilli Tomato Sauce 
   In a small bowl, combine grated tomatoes (skins discarded), chilli, garlic, paprika, red wine vinegar, sugar, and salt. 
   Heat the olive oil in a saucepan until hot. Carefully pour in the tomato mixture and turn the heat up to high. Whisk as it boils and reduces for 1 minute, then remove from the heat. Set aside. 

5. Make the Lettuce Bulgur Salad 
   In a large bowl, combine shredded iceberg lettuce, cooked bulgur (or millet), crumbled feta, and chopped parsley. Drizzle with the lemon juice and extra-virgin olive oil. Toss well and season with salt to taste. 

6. Warm the Pitas 
   Warm pita breads in a dry pan or oven. 

7. Assemble & Serve 
   Lay everything out on a large platter or serving board in sections and let everyone build their filled pita or bowl. 

WRAPPED LETTUCE

When it comes to lettuce, we cut out the middleman. Every bag of our Wrapped Lettuce is grown, harvested, packed, and delivered to your local store by LeaderBrand. Source of Folate.

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• tag_faces Gluten Free
• cruelty_free Vegan

For the Chicken Marinade

• 4 chicken thighs
• ½ cup Greek yoghurt
• 2 tsp curry powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 2 garlic cloves, crushed
• Juice of ½ lemon
• Salt & pepper
• Olive oil, for cooking

Garlic Yoghurt

• 1¼ cups Greek yoghurt
• 2 garlic cloves, crushed
• Juice of ½ lemon

Warm Chilli Tomato Sauce

• 2 large or 5 small ripe tomatoes, grated (skins discarded)
• ½ red chilli, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 2 tbsp red wine vinegar
• 1 tsp sugar
• ⅓ tsp salt
• ¼ cup olive oil

Lettuce Bulgur Salad

• ⅓ LeaderBrand Iceberg lettuce, finely shredded
• ½ cup cooked fine bulgur wheat or millet (for GF)
• 50g feta, crumbled
• 1 large handful Italian parsley, finely chopped (include stalks)
• Juice of ½ lemon
• 2 tbsp extra virgin olive oil
• Salt, to taste

To Serve

• 4 pita breads, warmed