by Peg Cochran
These sandwiches can be served warm or at room temperature if you want to take them on a picnic!
1 cup plain yogurt
1 tablespoon chopped mint*
Salt to taste
Mix mint and salt into yogurt and put in fridge for an hour or two.
* I used dried mint because I absolutely refuse to buy fresh mint! Why? Because it costs almost three dollars a bunch and in our old house (before we moved to our condo) I planted mint in my herb garden. Big mistake! By the second year I had enough mint to make mint juleps for the entire state of Michigan. It just kills me to have to buy mint now!
2 boneless chicken breast halves or 4 skinless chicken thighs cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
3 tablespoons lemon juice
1 to 3 tablespoons curry powder depending on your tolerance for heat (1 is very mild, 2 is nicely spicy and even my husband can eat it and 3 is hot!)
3/4 teaspoon ground cumin
3/4 teaspoon paprika
1 bay leaf
1/2 14-ounce can chopped tomatoes
1/2 cup chopped walnuts
1/2 cup golden raisins
Saute onion and garlic in oil. Add chicken and cook several minutes until golden. Add lemon juice, spices, tomatoes, walnuts and raisins. Bring to boil, reduce heat and simmer 20 minutes or until chicken is done.
Serve in toasted pita halves and top with yogurt sauce.
Simmer chicken, tomatoes, walnuts and raisins
Fill pita halves and top with yogurt sauce
If you like culinary cozies, you'll like my Gourmet De-Lite series