INGREDIENTS:
Pita bread rounds 4
Olive oil 15 ml
Chicken breast halves (4 skinless, boneless chopped)
Onion 220 g (chopped)
Garlic clove 1 (minced)
Tomato puree 300 grams
Cumin to taste (ground)
Salt to taste
Black pepper to taste (ground)
Butter 115 gm (melted)
Yogurt 200 gm
Fresh parsley 15 gm (chopped)
METHOD:
Arrange pita 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. Pour in tomato puree and season with cumin, salt and pepper. Continue cooking 10 minutes. Arrange pita pieces in a serving dish. Drizzle with butter and top with the chicken mixture. Garnish with dollops of yogurt and parsley to serve.
