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