INGREDIENTS (Serves 3-4)
3 boneless chicken thighs
Salt and pepper
1 1/2 tbsp. olive oil (for frying)
1 small bunch of asparagus, roughly chopped
5 baby-bella or 2 portobello mushrooms, sliced
schug (hot chili paste)
1/2 cup parsley, chopped
Heat the olive oil in frying pan on medium heat.
Sprinkle the chicken with salt and black pepper on each side.
Cook the chicken for 4 minutes on each side, or until cooked through.
Add the mushroom and asparagus to the pan and turn the heat up to high. Cook for 3 mins. Meanwhile, sprinkle chicken generously with za’atar. Cut the pieces into strips.
Time to stuff your pita!
Take it for a walk or eat at your table.