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Middle Eastern Chicken Recipe


2 tablespoons olive oil

2 tablespoons thyme

1 (16 ounce) bottle dry white wine

1 small onion, chopped

1 teaspoon minced fresh ginger

1 pound skinless, boneless chicken breast halves

1 cup corn flour

1/3 cup water

1 teaspoon ground black pepper

1 teaspoon salt

3 cubes chicken bouillon


Heat olive oil in a large skillet over medium heat. Saute thyme and white wine for about 5 minutes, stirring frequently. Add onions and ginger; cook 4 minutes or until herbs are tender.

Dupe remaining carrots into the skillet; add meat and chicken. Saute for about 5 minutes. Add corn flour, water, salt, bouillon cubes and chicken. Pour mixture into pita pockets, divide and serve.


eved vegen writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave it 4 stars because it was very tasty but I would double the almond milk and nuts. I added an extra nutmeg and black pepper. I already have the almond milk and chocolate chips in the fridge so that made it 4 stars but I would double the almond milk to give it a more authentic almond taste.