Fried Stuffed Pita.
This is easy and not expensive Entry dish. I make it for breakfast or brunch filled with a spread of ricotta, feta, chives and dill; and serve with sour cream or Greek yogurt dip. It is also very tasty with Eggplant- Kalamata olives or Mushroom spreads. My favorite staffing is Black Bean spread with pan-fried chorizo and Manchego Cheese. The Black Bean spread has the same ingredients only instead of parsley I use cilantro, instead of chicken thighs I brown 10 onuses dry chorizo sliced 1/4 inch thick. The Manchego Cheese I shred and serve on the side. Frying gives them a deep golden color and a crunchy texture.
What you will need
4 boneless, skinless chicken thighs
1/2 cup olive oil, plus more for frying
1 large onion, thinly sliced
4 garlic cloves, coarsely chopped
11/2 cups chickpeas, rinsed and drained
1/3 cup fresh mint, chopped
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons fresh lemon juice
1 tablespoon coarse salt
Freshly ground pepper
4 good quality pitas cut in half