About this recipe:I tried this dish at a Turkish restaurant in London and was amazed by how delicious it was!
4 pitta breads
1 tablespoon olive oil
4 chicken breast fillets, roughly diced
2 medium onions, chopped
1 clove garlic, minced
1/2 (600g) jar passata
ground cumin to taste
salt and freshly ground black pepper to taste
125g (4 oz) butter, melted
1 (200g) tub Greek yoghurt
good handful chopped fresh parsley
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Method Prep:15min › Cook:15min › Ready in:30min
Arrange pitta on a baking tray and lightly toast under the grill. Cut pittas into bite-size pieces and keep warm.
Heat the olive oil in a frying pan over medium heat. Stir in the chicken, onion and garlic and cook until chicken juices run clear. Mix in passata. Season with cumin, salt and pepper. Continue cooking 10 minutes.
Arrange pitta pieces in a serving dish. Drizzle with butter and top with the chicken mixture. Garnish with dollops of yoghurt and parsley to serve.