The ultimate pitta has landed, you are going to love this one MOB.
Cooking Time (Includes Preparation Time): 45 Minutes
Add an extra chilli if you like the heat.
Feeds: 4 People
600g of Diced Chicken Thighs
2 Large Knobs of Ginger
4 Tbsp of Soy Sauce
2 Cloves of Garlic
3 Tsp of Fish Sauce
400ml of Coconut Milk
5 Tbsp of Peanut Butter
1 Red Chilli
1 Red Cabbage
Bunch of Coriander
Bunch of Mint
2 Tbsp of Vinegar
Handful of Peanuts
Start by slicing up your chicken and placing it into a mixing bowl. Finely grate a knob of ginger and add this to the bowl followed by 2 tbsp of soy sauce, 100ml of coconut milk, your fish sauce, 2 grated cloves of garlic, 1 tbsp of peanut butter and a glug of olive oil. Mix everything together and leave to marinate for 20 minutes (or longer if you have time).
Into a small bowl, add the remaining peanut butter, soy sauce and coconut milk. Finely chop the rest of ginger and your chilli and add this to the bowl and mix together until you have a creamy satay sauce.
Slaw time. Grate your cabbage and carrot and place them into a large bowl. Finely chop your coriander and mint and add this to the bowl. Slice up your mango and whack it in. Next, sprinkle a pinch of salt, followed by your vinegar and mix everything together thoroughly.
Start toasting your pittas.
Once your chicken is marinated, add to a lightly oiled frying pan and stir until cooked through.
Assembly time! Take your pitta and cut it open. Start with the chicken, then dollop some satay sauce over the top. Stuff the pitta with some of that crunchy slaw. Add some more satay sauce and top with a sprinkling of peanuts. Repeat 3 times and tuck into this delightful little pitta.