Chicken in pita bread, baked in the oven, is simple and tasty!

Want to make a legendary "blue bird"very tasty and very unusual? No, you can, of course, stuff it with oranges or even pineapple. And you can try a chicken in pita bread baked in the oven. They say that this dish is referred to the Armenian cuisine (for sure, because of the bread product used in the recipe). Whether it is so - let them judge the historians of cooking - but it has a bright, expressive taste, an aromatic "feast of the spirit," a subtle witticism that gives perfection to the fruit, a combination of vegetables with meat and herbs. Chicken in lavash, baked in the oven, skillfully combines paprika and poultry meat - but the result: a fragrant, hot dish, which also has a national flavor. Well, shall we try to cook it?

chicken in pita bread baked in the oven recipe

Character of the dish

Main feature: the hen will be cooked on thin (Armenian) lavash, folded several times, and then - he will hide himself. Thus, thin pieces of dough are soaked with juices of meat, and on the side they get a golden crust and crunch - just a delicacy! A great way to diversify the everyday menu. And on any festive table the chicken in the pita bread baked in the oven will look superb!

Ingredients

For the preparation, take: one small chicken (one and a half kilograms, but it can be replaced with success and chicken thighs, so it can even get better), half a glass of low-fat sour cream, a couple of large pepper peppers, a few cloves of garlic, a mixture of dry pepper powder, coriander, a little butter and salt. Well, lavash thin, of course.

Chicken in pita bread baked in the oven. Step by step recipe

First, let's take a marinade for a bird - itsbase: sour cream and paprika. Pepper is cleaned from seeds and peduncles, cut into large pieces and placed in a blender for grinding. Add the same cleared chives of garlic, crush everything to homogeneity.
In the resulting mass, we now add the mixturepeppers (or black plus chili - for sharpness). Add the softened creamy butter with the sour cream, mix until smooth. It turns spicy dressing for a chicken with a pronounced flavor.
Now we prepare the meat. My chicken and remove the giblets (you can take a separate chicken thighs, but not the breast - it turns dryish). We discuss with a paper towel. Prepared in this way, the chicken is abundantly smeared from different sides with a previously prepared marinade. Tighten the container food film, leaving to marinate for at least a couple of hours.
Preheat the oven to 180 °. The form for baking is lubricated with a piece of oil. Leaves of pita bread are divided into equal parts (corresponding to the size of the form). We spread the pita bread in a bowl, each sheet is smeared with the remaining oil, it will glue them. In total there should be four layers.
In pita bread we spread the bird, watering its remainingdressing. The edges of the national grain product should be slightly curved upwards (so that the juices do not flow), but not more than two centimeters. If the edges protrude, be sure to trim them (it is more convenient to do this with a round knife for pizza or kitchen scissors). The end of the lavash is moistened with water, so that it does not overdry and burn. From above on the meat, you can decompose the sweet Bulgarian pepper, cut into strips - for beauty and extra flavor.
We send the whole structure to a heated oven. Bake for an hour at 180 degrees. Orient on the crust, piercing the fork for the sample: the meat when piercing should not give the red juice, then it is completely "ripe". At the last minute you can turn on the grill, if such function is available on your plate.

How to serve to the table

Chicken in pita bread, baked in the oven entirely,ready! It turned out juicy, tender, has the aroma of paprika. The edges of the "basket" of lavash are ruddy and crunchy. Turn off the oven and get out the shape. Advice: you can decorate a chicken in a pita bread baked in the oven, fresh coriander and on top to additionally densely cover with sheet pita bread. Let a little more stand, soaked and can be served to the table, cutting portionwise (with garnish or without - it's up to you). Enjoy your appetite!