Indian Spiced Chicken

This one ranked high with the family. Think of it as an Indian inspired taco. Serve with hummus and pita chips. I used tomato basil hummus, as I thought it complimented the chicken.

Boneless Skinless Chicken
Olive Oil
Ground Coriander
Ground Cumin
1 Red Onion Chopped
Minced Ginger (about 1/2 tsp or so)
1 Garlic Clove Minced
Salt and Pepper for seasoning
Splash of White Wine (you can also use a splash of chicken broth/stock)
Pita Bread
Salsa or Hot Sauce
Chopped Cilantro for garnish

Heat a sauté pan over medium-high heat. Drizzle with olive oil. Season chicken with coriander, cumin, salt and pepper. Sauté chicken until just about cooked through. Wrap in foil and set aside to rest.

Preheat oven or toaster oven to 350 degrees. Wrap pita bread in foil and place in oven or toaster oven to warm up.

Drizzle sauté pan with more olive oil. Add onion and season with coriander, cumin, salt and pepper. Add ginger and garlic. Also add a splash of white wine (or chicken broth/stock) to help loosen up the brown bits from the chicken. Sauté onions (stirring frequently) until browned.

When onions are just about done, cute up chicken in to small pieces. Add chopped chicken and juices from when the chicken was resting to the sauté pan. Continue to cook for about 5 to 10 mins.

Top pita bread with chicken onion mixture. Top with salsa or hot sauce and garnish with cilantro......ENJOY!!!!

Wine pairing.....Pinot Grigio, Viognier or Zinfandel.