JAE
- 4,759
I made the Lemony Moroccan Chicken Pitas from the new SBRC. They were very good. The ingredients cost just over $10, and I followed the recipe almost to a tee. I used over $445 worth of product which is great for shows.
It took at least 45 minutes from start to finish. I used frozen chicken breasts and thawed and cooked them in the DCB in the microwave - 8 minutes on high, turned the chicken over and 8 more minutes. I had to unbox my new grinder and the salt to use it for the recipe because I wanted to try it. The recipe doesn't call fo it. That took a few extra minutes because I had to fill it, grind it, measure it (I used 1/2 of what the recipe called for.)
There were a lot of steps so it wasn't as easy as the Satay Chicken Pasta Salad. I probably wouldn't cut the pitas into squares and then triangles. I don't like to waste food and don't think it's necessary, anyway. For a show, I think you could just cut the pita into four slices.
If I would have used the new cheese grater for the mozarella the product total would be even higher. I used the Salad and Berry Spinner for the cilantro, too. The small bamboo spatula worked great for stirring and placing the mixture on the pitas. I didn't use the Chef's knife to save washing extra knives, but I like it better for chopping. I'd use it at shows, and that would add more product value. The recipe calls for the Chef's knife.
I think this is a great recipe for a show. Don't put the pitas into the oven too early, like I did. You could probably put them in the oven right before you start chopping the bell pepper and chicken, step 3. The pitas were a little chewy, and I'm not sure if it's because I baked them for 10 minutes or because I let them sit too long before putting the chicken on top.
It took at least 45 minutes from start to finish. I used frozen chicken breasts and thawed and cooked them in the DCB in the microwave - 8 minutes on high, turned the chicken over and 8 more minutes. I had to unbox my new grinder and the salt to use it for the recipe because I wanted to try it. The recipe doesn't call fo it. That took a few extra minutes because I had to fill it, grind it, measure it (I used 1/2 of what the recipe called for.)
There were a lot of steps so it wasn't as easy as the Satay Chicken Pasta Salad. I probably wouldn't cut the pitas into squares and then triangles. I don't like to waste food and don't think it's necessary, anyway. For a show, I think you could just cut the pita into four slices.
If I would have used the new cheese grater for the mozarella the product total would be even higher. I used the Salad and Berry Spinner for the cilantro, too. The small bamboo spatula worked great for stirring and placing the mixture on the pitas. I didn't use the Chef's knife to save washing extra knives, but I like it better for chopping. I'd use it at shows, and that would add more product value. The recipe calls for the Chef's knife.
I think this is a great recipe for a show. Don't put the pitas into the oven too early, like I did. You could probably put them in the oven right before you start chopping the bell pepper and chicken, step 3. The pitas were a little chewy, and I'm not sure if it's because I baked them for 10 minutes or because I let them sit too long before putting the chicken on top.
