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PrintSpiced Chicken Pitas with Mango Salsa
The fresh, sweet mango salsa really brings the flavours of the aromatic spices together in this easy dish. It’s the perfect recipe to throw together on a busy weeknight. The longer the salsa sits, the better its flavours will come together.
![[+]](/images/uploads/recipes/2010/Nov/12/327_view.jpg)
Spiced Chicken Pitas with Mango Salsa
1 lb
extra lean ground chicken
450 g
1 tsp
canola oil
5 mL
1
red onion(s), minced
1
1/4 tsp + 1 pinch
salt
1 mL + 1 pinch
2 tsp
cumin, ground
10 mL
2 tsp
curry powder
10 mL
2 tsp
ginger, ground
10 mL
1/4 tsp
cinnamon
1 mL
1/2 cup
plum sauce
125 mL
5
whole wheat pita
5
2
mangoes, ripe, peeled and minced
2
1/4 cup
cilantro, fresh
60 mL
2
green onion(s), minced
2
1 Tbsp
lime juice, fresh
15 mL
Preparation
Serves 5
Cook time :
20 min
|
Preparation time :
15 min
Spiced Chicken Pitas with Mango Salsa
1
Heat oil in a skillet over medium-high heat. Add the ground chicken and minced red onion. Season with salt, spices and the plum sauce. Cook, stirring and breaking up the meat with the side of a spoon, until the chicken is fully cooked and most of the liquid has evaporated from the pan. Remove from heat and keep warm.
2
To make the salsa, finely mince the mango and the green onions and combine with fresh minced cilantro (coriander), lime juice and a pinch of salt. Taste and add more lime juice if it seems too sweet.
3
To serve, let diners assemble their own sandwiches by filling the halved pita with the chicken and salsa. Pita can be gently warmed in the oven or the microwave.
Notes: This recipe also works as an appetizer. Cut the pita into triangles and brush with olive oil and sea salt. Toast on a baking sheet in a 450°F / 230°C oven, flipping after 5 minutes, until crisped and slightly browned, 7 minutes total. Top each triangle with the chicken mixture and top with mango salsa and a small sprig of cilantro.
