On our recent trip to the Brooklyn Flea, we sampled some of these tasty Lebni yogurts from Likitsakos Specialty Foods. Sweetened with honey and spiked with vanilla extract, these yogurts are rich and creamy, and flavored with things like real blackberries, almonds, and grapes.
Well, instead of eating mine on the spot, I decided to drown some Organic chicken breast from Fairway in it and make a sandwich. Sweet, tangy, a little spicy, and definitely meaty, the chicken is pumped up a bit with sweet onions, cracked olives, and some bitter lettuce. Roll that all in a pita or top it on grilled bread and give yourself a pat on the back. You did well.
If you haven’t discovered Chile’s merken made from the cacho de cabra chile, you should definitely have a taste. A buyer for Zingerman’s turned me on to it a couple years back, and I have been using the spice almost as frequently as pepper ever since. Here’s an old note from Zingerman’s owner Ari talking about all the things you can do with merken.
Makes 4 sandwiches
2 Organic skinless boneless chicken breasts
A few pieces of red leaf or other bitter lettuce, washed and torn
Whole wheat pita or bread, warmed or toasted
A handful of green cracked olives, chopped
1 cup Lebni yogurt, try a flavored one from Likitsakos Specialty Foods
1 shallot, minced
1 garlic clove, minced
2 scallions, minced (optional)
1/2 teaspoon Merken or chili blend
1/4 teaspoon cinnamon
1/2 teaspoon garam masala, preferably freshly ground
Freshly ground black pepper
A few turns of fresh nutmeg
Some squirts of fresh lime
A few pinches of celery seed (optional)
A handful of mint leaves, washed and chopped (optional)
Mix in a bowl. Wash the chicken and dry thoroughly. Cut into even strips. Cover with marinade, reserving some as a topping. Place in fridge for at least an hour.
Heat olive oil in a skillet over medium. Cook the chicken on both sides until slightly browned, about 4 minutes each side. Remove from heat.
1 Spanish onion
2 stalk rosemary, minced
4 stalks oregano, minced
Heat some olive oil in a small sauce pan on medium-low and saute the onion until soft, about 8 minutes. Add in the rosemary and oregano, and cook until sweet, a couple minutes more. Season with salt and pepper and remove from heat.
Place the lettuce on the bread. Add the chicken. Top with the onions and olives. Add some extra yogurt on top. Serve!