Lebanese Chicken And Red Bell Pepper Hot Pockets
From choclytcandy 13 years agoIngredients
- 5 boneless chicken thighs shopping list
- 2 T za'atar shopping list
- 1 T sumac shopping list
- 2 T olive oil shopping list
- salt and pepper as needed shopping list
- 1 large onion, julienned shopping list
- 1 red bell pepper, julienned shopping list
- 2 tsp dried mint shopping list
- zest of 1 lemon shopping list
- 2 pizza doughs shopping list
- Homemade Marinara Sauce: shopping list
- 1 medium onion, diced fine shopping list
- 2 cloves of garlic, minced shopping list
- 14 oz crushed tomatoes (or freshly crushed tomatoes) shopping list
- 2 tsp fennel seeds shopping list
- 1 T oregano shopping list
- 2 tsp thyme shopping list
- 1 T fresh basil, chopped + more garnish shopping list
- 1 cup stock shopping list
- salt and pepper as needed shopping list
- 1/4 cup olive oil shopping list
How to make it
- Pat the chicken dry. Rub olive oil on all sides and season with salt and pepper. Generously sprinkle za'atar and sumac all over the chicken. Bake at 375 F for 20 minutes until the meat is fully cooked. Let cool enough to handle. Shred the cooked chicken and set aside.
- Meanwhile, saute the onion and bell pepper until soft. Season with salt and pepper. Sprinkle the dried mint over the mixture and saute for a couple of minutes. Remove from heat and toss the shredded chicken in the mixture.
- Divide the dough into three parts. Roll out into a thin circle. Place a third of the chicken mixture off center and fold the dough over into a semi circle. Crimp the edges and brush the dough with egg wash.
- Bake at 450 F for 15-20 minutes until golden brown. Serve with Homemade Marinara sauce.
- Homemade Marinara sauce:
- Heat the oil and saute the onions and garlic until soft. Season with salt and pepper. Add the crushed tomatoes, fennel and the dried herbs. Cook covered for 5 minutes. Add stock and bring to a boil and then lower to a simmer for 10 minutes. Stir in the basil. Serve with hot pockets of used for pizza base.
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