Light musakhan: chicken, onions and pine nuts on whole wheat pita

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Red onion150 g
• Whole wheat pita1
• Pine nuts8 g
• Paprika1 teaspoon
• Allspice1 pinch
• Cumin1 pinch
• Lemon juice15 ml
• Extra virgin olive oil10 g
• Plain nonfat yogurt60 g
• Mixed salad greens60 g
• Saltto taste

Contains: gluten, lactose, nuts,

Method

1. Heat a conventional oven to 200 °C. Rub the thighs with the paprika (keep a pinch back), the allspice, cumin, lemon juice and a pinch of salt, put them in a dish and roast for 25 minutes, until golden and the juices run clear.
2. Meanwhile peel and thinly slice the red onion. Heat the oil in a frying pan over medium-low heat and soften the onion for 15 minutes with the reserved pinch of paprika and a pinch of salt, stirring often, until very soft and glossy.
3. Shred the chicken with two forks and mix it into the onions with the roasting juices.
4. Spread the mixture over the pita, scatter with the pine nuts and bake for 5 minutes, until the bread edges are crisp and the pine nuts golden.
5. Serve in wedges with the yoghurt and the mixed salad.