Lebanese Chicken And Red Bell Pepper Hot Pockets |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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/top9?date=2011-02-21&number=6#s Ingredients:
5 boneless chicken thighs |
2 t za'atar |
1 t sumac |
2 t olive oil |
salt and pepper as needed |
1 large onion, julienned |
1 red bell pepper, julienned |
2 tsp dried mint |
zest of 1 lemon |
2 pizza doughs |
homemade marinara sauce |
1 medium onion, diced fine |
2 cloves of garlic, minced |
14 oz crushed tomatoes (or freshly crushed tomatoes) |
2 tsp fennel seeds |
1 t oregano |
2 tsp thyme |
1 t fresh basil, chopped + more garnish |
1 cup stock |
salt and pepper as needed |
1/4 cup olive oil |
Directions:
1. 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.
2. 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.
3. 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.
4. Bake at 450 F for 15-20 minutes until golden brown. Serve with Homemade Marinara sauce.
5. Homemade Marinara sauce:
6. 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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