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This is a great recipe for those looking for a way to serve leftover chicken without getting any complaints. If you happen to have some coleslaw on hand, you can really cut some corners. Just make the sauce for the chicken and you have a most delicious meal, minus all the usual kvetches about leftovers. Yield: 4 pitas (8 halves)
2 pounds chicken cutlets (or 3 cups shredded cooked chicken)
2 tablespoons oil
2 onions, diced
3 cubes Gefen Frozen Garlic
1/2 cup brown sugar
1/2 cup Glicks Ketchup
1/3 cup water
1/2 cup Gefen Mayonnaise
2 tablespoons sugar
2 tablespoons Gefen Vinegar
3 tablespoons water
1 clove garlic or 1 cube Gefen Frozen Garlic
1/8 teaspoon salt
1 (8-ounce) bag coleslaw mix
4 pitas, cut in half
If you are not using pre-cooked chicken, place chicken cutlets into a medium-sized pot and add water to cover. Bring to a boil and then lower the flame and cook until the insides are no longer pink, about 10 to 15 minutes. Remove chicken from water and let cool. Shred chicken with a fork or by hand.
In a saucepan, heat oil over medium flame. Add onions and sauté until translucent, about 10 minutes. Add garlic and sauté another five minutes. Add brown sugar, ketchup, and water and cook over a low flame until just combined. Mix in shredded chicken and cook for five minutes more.
For the coleslaw, place mayonnaise, sugar, vinegar, water, garlic, and salt in a bowl. Blend with an immersion blender. Pour over coleslaw mix and mix well.
To assemble pitas, alternate between placing a large spoonful of coleslaw and a large spoonful of pulled chicken and onions into each pita half, straining out most of the coleslaw dressing. Serve immediately.
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