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Tunisian Pita Filling |
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Print this Recipe 2 green bell peppers medium 1 cup green onions minced, including some greens 2 tomatoes medium, peeled, seeded, and diced 2 apples cored and diced 1 teaspoon hot chilies minced 2 cups chicken cooked, shredded 1/3 cup vegetable oil 2 tablespoons cider vinegar Salt and freshly ground pepper to taste 1 tablespoon mint leaves crushed, dried or minced fresh mint to taste Skewer whole peppers and roast over flames until blackened and blistered all over. (Or place green peppers in a shallow baking pan directly under broiler and turn frequently until blistered all over. Place in plastic bag closely tied and let sweat for 1/2 hour.) Peel under cold running water. Halve, remove seeds, and membrane; dice. Combine peppers, onions, tomatoes, apples, chilies, and chicken in a large bowl. In a small bowl blend oil, vinegar, salt, and pepper. Add to chicken mixture and toss to combine well. Add mint just before serving. Serve at room temperature. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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