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Pita with Chicken and Eggplant in Curried Chutney Dressing

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    8 to 12 min.

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 25

Dressing

  • Completed step 170 grams mango chutney or apricot preserves
  • Completed step 120 milliliters mayonnaise
  • Completed step 35 grams chopped scallions (white and light green parts only)
  • Completed step 3 tablespoons finely chopped fresh mint leaves
  • Completed step 2 teaspoons Madras-style curry powder
 
  • Completed step 4 boneless, skinless chicken breast halves, each about 170 grams
  • Completed step 4 tablespoons extra-virgin olive oil, divided
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 1 eggplant, about 240 grams, trimmed, cut crosswise into 12-millmeter slices
  • Completed step 4 pita pockets (standard size)
  • Completed step 3 large plum tomatoes, roughly chopped
  • Completed step 12 grams loosely packed fresh mint leaves

Instructions

  • Prepare the grill for direct cooking over medium heat (180° to 230°C). 
    Prepare the grill for cooking over medium heat (200°C). 
  • In a medium bowl whisk the dressing ingredients. Set aside.
  • Coat the chicken breasts with 1 tablespoon of the oil and season evenly with ¾ teaspoon salt and ½ teaspoon pepper. Coat the eggplant slices with the remaining 3 tablespoons oil and season evenly with ¾ teaspoon salt and ½ teaspoon pepper. 
  • Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, and the eggplant slices over direct medium heat, with the lid closed, until the chicken is firm to the touch and opaque all the way to the center and the eggplant is very tender and grill marks appear, 8 to 12 minutes, turning once or twice. During the final 1 to 2 minutes of grilling time, grill the pita over direct heat just until warm and slightly softened, turning once or twice. Remove the chicken, eggplant, and pita from the grill and let the chicken and eggplant rest just until cool enough to handle, about 3 minutes.
    Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, and the eggplant slices over medium heat, with the lid closed, until the chicken is firm to the touch and opaque all the way to the center and the eggplant is very tender and grill marks appear, 8 to 12 minutes, turning once or twice. During the final 1 to 2 minutes of grilling time, grill the pita over direct heat just until warm and slightly softened, turning once or twice. Remove the chicken, eggplant, and pita from the grill and let the chicken and eggplant rest just until cool enough to handle, about 3 minutes.
  • Roughly chop the chicken and the eggplant and transfer the pieces to a large bowl. Add half of the dressing and stir to coat. Taste and adjust the seasoning with more salt and pepper, if desired. 
  • Cut each pita crosswise in half. Fill with the chicken-eggplant mixture, tomatoes, and mint leaves. Serve with the remaining dressing.

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