Pulled Harissa Chicken Pita with Cucumber-Mint Raita

Harissa is a red chili paste that is a very common in Middle Eastern and North African cooking. Depending on the recipe, it can range from very, very mild to hOLy CrAp that's spicy.  I've found a mild harissa {click here to purchase} which is perfect if you're not in the mood to have all your nose hairs fall out. This recipe takes advantage of this particular harissa by tossing it directly with pulled chicken to make a very flavorful open-faced sandwich.  Toast a whole wheat pita and add some cool cucumber-mint raita, and the result is so tasty, you'll think you're having a Middle Eastern mirage in your mouth.

Ingredients:

For the pulled harissa chicken pita...

4 Whole wheat pitas

2 Boneless, skinless chicken breasts

4 c. Chicken stock

1 White onion, quarterd

4 Cloves garlic, crushed

1/2 c. Harissa paste (click here to purchase)

For the cucumber-mint raita...

1 Cucumber, seeds removed and finely chopped

1 c. Greek yogurt

1 c. Green onions, chopped

2 T. Mint, chopped

1-2 T. Lime juice

Kosher salt  and white pepper to taste

Instructions:

Preheat the oven to about 200 degrees. Wrap the pita in aluminum foil, and let them sit in the oven to warm up.

In a Dutch oven or large pot, bring the chicken stock to a boil. Then, add the onion, garlic, and the chicken breasts. Make sure the chicken is entirely submerged. If not, just add some more stock. Reduce the heat to a simmer, put the lid on the pot, and let sit for about 15-20 minutes.

Once the chicken is ready, discard the stock, onions, and garlic and allow the chicken to cool. In the meantime, make the cucumber-mint raita by mixing the cumcumber, yogurt, green onions, mint, lemon juice, chili powder (which is optional), and however much salt and pepper you like.

Go back to the chicken, and shred it using two forks to get the pulled effect. Once all the chicken is pulled, toss it in the harissa. Then, grab your warm pita, lay on some chicken, and then top with the cucumber-mint raita.