===== Chicken/Tofu Pita Sandwiches =====

__Ingredients:__

For chicken:
  * 1/4 c vegetable oil
  * 5 garlic cloves, minced
  * 1 tbsp ground coriander
  * 1 1/2 tsp paprika
  * 1 tsp ground cumin
  * 1 tsp dried oregano
  * 1/4 c chopped cilantro
  * 1 tbsp lemon juice
  * 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
  * Salt and black pepper

For tofu:
  * 1 lb firm tofu
  * cornstarch
  * salt

For yogurt sauce:
  * 1/2 cup plain Greek yogurt
  * 1/4 cup plus 2 tbsp mayonnaise
  * 1 tbsp distilled white vinegar
  * 3/4 tsp granulated sugar
  * one minced clove of garlic
  * Salt to taste

For serving:
  * shredded lettuce
  * chopped fresh tomatoes
  * hot sauce
  * pickles (pickled zucchini, cucumber, marinated eggplant, etc)
  * chopped red onion
  * pitas

    
__Directions:__    

Prepare the tofu:  Drain the tofu.  Chop into cubes.  Put cornstarch and salt in a bowl, and coat the cubes of tofu.  Heat neutral oil in a pan, add tofu, and saute, turning occasionally, until lightly browned.  Set aside.

Prepare the chicken: Heat oven to 450 degrees. In a medium bowl, combine the oil, fresh garlic, coriander, paprika, cumin, and oregano, cilantro and lemon juice; mix well. Add the chicken, season with salt and pepper, and toss to evenly coat.  Spread the seasoned chicken in a single layer on a large sheet pan and roast until golden and caramelized, about 20 minutes.

Make the white sauce: In a small bowl, combine the yogurt, mayonnaise, vinegar, sugar, and garlic, season with salt, then mix well; set aside.

Serve pitas with chicken, tofu, and any toppings you want, such as lettuce, tomato, hot sauce, onion, pickles, etc.



adapted from: https://cooking.nytimes.com/recipes/1023359-spiced-roast-chicken-with-tangy-yogurt-sauce?campaign_id=90&emc=edit_fwd_20240903&instance_id=133296&nl=five-weeknight-dishes&regi_id=79928111&segment_id=176763&te=1&user_id=2ad66133faf672084445928d7a33b286