Spiced Honey Chicken and Crisp Vegetable Pitas

Warm (EASY), homemade pita flat breads, topped with creamy yogurt spread, spiced honey chicken and crisp vegetables.

The last time Chris made these pita flatbreads as part of a dish with apples, smoked cheddar and sausage, we were told they were one of the best things that person had ever had. They’re incredibly easy to make with only 5 ingredients and a bowl.

Topped with high protein sumac spiced chickpeas, spiced honey chicken, and a creamy yogurt base this dish is filling but healthy. For a flavor and texture contrast, each is topped with pickled onion, light greens (these are pea shoots but you could use microgreens), smashed English cucumbers, and fresh mint.

Don’t be alarmed when you scroll to the recipe itself. It looks long, but that’s because it’s several simple recipes to compile a flat bread (the flatbread, yogurt spread, chickpeas and chicken). You can absolutely make ahead every element and reheat the chicken before compiling.

As for the cucumbers, it’s worth mentioning two things (and here we are dedicating an entire paragraph…). One- no, you do not have to smash them. You could slice them, but we think the texture adds a nice element to the flatbreads. Also, if you have a small child, or adult spouse who likes to be involved, smashing cucumbers is a great project for them. Two- yes, you MUST buy English or Persian cucumbers vs standard American waxy cucumbers. The smaller English/Persian cucumbers are crisp, delicate, intensely flavorful and with edible skin and seeds (I barely consider American cucumbers edible at all).

Hacks to Make it with Less work

Will it taste as good? No, but we get it.

1. Buy pre-made pitas and toast.

2. Buy a rotisserie chicken, toss with this honey sauce.

3. Buy crispy chickpeas in the snack aisle and chop up.

You can absolutely make every element ahead of time and reheat the chicken before compiling.

Spiced Honey Chicken and Crisp Vegetable Pitas

INGREDIENTS

Crisp sumac chickpeas

1, 14 ounce can (or so) of chickpeas

1 teaspoon extra virgin olive oil

1/2 teaspoon sumac

1/2 teaspoon kosher salt

Creamy Garlic Yogurt Spread

1/3 cup whole fat greek or icelandic yogurt (thicker consistency)

1/2 teaspoon minced garlic

1 teaspoon lemon juice

a pinch of salt and freshly ground black pepper

Spiced honey chicken (note: makes extra chicken)

1 1/2-2 pounds boneless, skinless chicken thighs

1/3 cup clover or wild flower honey

1 Tablespoon apple cider vinegar 

1 Tablespoon chili powder 

1/2 Tablespoon garlic powder

2 teaspoons onion powder

1/4 teaspoon smoked paprika 

1 teaspoon cumin 

1/4 teaspoon cayenne pepper 

1 teaspoon salt 

a few grinds black pepper

Flatbread:

1/2 cup whole wheat flour

1/3 cup all purpose flour

3/4 teaspoon table salt

1/4 teaspoon baking powder

1/2 cup whole fat plain yogurt

canola or vegetable oil

Additional Toppings

Smashed English or Persian cucumbers

Microgreens or pea shoots

fresh mint leaves

pickled red onion

DIRECTIONS

1. To make crisp sumac chickpeas: Preheat oven to 375 F. Rinse and drain chickpeas.

2. Dry chickpeas with a paper towel and remove most skins.

3. Add chickpeas to a bowl and toss with olive oil and spices.

4. Place in a single layer on a parchment lined baking tray.

5. Roast 30 minutes. Remove when crisp but not crunchy, and browned. Note: if you are making ahead, roast an additional 7 minutes to dry out and cool before storing.

6. To make yogurt spread: Add ingredients to a small bowl, stir to combine.

7. To make honey spiced chicken: Preheat the oven to 400 F and prepare a foil lined baking sheet with a cooling rack over top. This creates a ‘roasting’ pan for the chicken thighs. Place chicken in a single layer on the rack over the tray.

8. In a small bowl, mix vinegar, spices and honey together to create a smooth runny paste.

9. Brush honey spice over each thigh and bake for 25 minutes. Remove from oven and brush honey mix over each though again. Return to oven for 15 minutes or until internal temperature reaches 165 F.

10. Broil 2-3 minutes for additional color.

11. To make flatbread: As chicken is cooking…add flour, salt, baking powder to a a medium bowl. Whisk to combine and separate clumps.

12. Add yogurt. Stir to combine. Knead.

13. Divide into two even balls. wrap in plastic wrap and rest for 15 minutes. Flour counter and roll into 4 thin, oblong shapes (no more than a quarter inch thick) while heating grill pan or cast iron skillet. Cook over medium high heat on greased grill pan or cast iron skillet until browned and cooked all the way through.

14. To build flatbread: Top each with a smear of yogurt, sliced chicken and remaining toppings.

Want to use more sumac? Make:

Curry Fried Turkey Sandwiches

Smoky Sumac Spiced Cashews

Spring Vegetable and Baby Potato Salad