SEATTLE —
Pita Chip Nachos with Tahini Feta Queso and Chicken Shawarma
Tangy, crunchy, creamy, and zesty, thanks to salty feta and loads of bold spices, this Middle Eastern take on nachos hits all the same pleasure centers as its Mexican cousin and makes a fun party snack or a snacky dinner. The components of these nachos can also be mixed, matched, and morphed into other meals: you could stuff the chicken, tahini queso, and salsa into a pita; serve it over a bowl of grains; or pare it down to just the pita chips and queso.
But I don't recommend skipping the chips; dusted with sumac and toasty sesame seeds, they're so addictively delicious I like to make a double batch so I have something to snack on after the nachos are long gone. When you're buying pita, make sure they have pockets, as opposed to the thicker, pillowy flatbread sometimes labeled Greek pita. Chips and queso can be made a day ahead and stored in sealed containers in the pantry and fridge, respectively. Makes 4 to 6 servings
FOR THE CHICKEN:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- ¾ teaspoon salt
- 2 teaspoons smoked paprika
- 1 teaspoon Aleppo chili
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
FOR THE CHIPS:
- 4 pita pockets, white or whole wheat, cut into chip-size triangles
- 3 tablespoons olive oil
- 1 teaspoon ground sumac
FOR THE SALSA:
- 1 pint cherry tomatoes, such as Sungold, halved
- Half an English cucumber (6 inches), quartered and cut into bite-size cubes
- ½ teaspoon garlic powder
- ½ teaspoon ground sumac
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- Several cranks of freshly ground black pepper
- 1 pound boneless, skinless Chicken thighs
- 1 teaspoon salt
- 1 to 2 tablespoons untoasted sesame seeds
- Tahini Feta Queso (see below)
- 1 teaspoon olive oil
- Quick Pickled Pink Onions, for serving
To make the chicken, in a medium-size storage container, whisk the olive oil, lemon juice, salt, and all the spices. Add the chicken and make sure it's fully coated on all sides. Snap on the lid and marinate in the fridge for at least 4 hours, ideally 8 or overnight. When the chicken is marinated, transfer to a baking sheet or glass baking pan.
To make the chips, preheat the oven to 350 degrees F. While it preheats, separate each pita triangle into two, cutting or carefully tearing along the seam so they are one layer each. On a baking sheet, toss the pita with the olive oil, sumac, and salt until evenly coated.
Arrange the pita in a single layer and sprinkle sesame seeds on top. Pop the pita chips and the chicken into the oven. (The chicken can also be seared on the stovetop or grilled if you want crispy bits and char.)
Bake the chips until crisp, 10 to 15 minutes, flipping halfway through so both sides are golden brown. Bake the chicken for 20 to 22 minutes, until juicy and cooked through. Let the chicken rest for 10 minutes and chop into bite-size pieces.
While the chicken and chips bake, make the queso and set aside.
To make the salsa, in a small bowl, mix the tomatoes and cucumbers with the olive oil and a pinch of salt to taste.
On the pan the pita was baked on, or on a platter, spread out the pita chips and drizzle over the queso. Top with the chopped chicken, salsa, and pickled onions, mindful that each chip gets a little bit of everything.
TIP: When a recipe calls for lots of spices I don't have in my pantry or ones I don't regularly use, I shop at a grocery store with a bulk spice section and only buy the exact amounts I need.
Tahini Feta Queso
As many a therapist has wisely advised, unmet expectations can lead to disappointment. So I'm going to let you know exactly what to expect! This isn't a warm queso. But trust me, it's so tasty you won't even notice. Tangy and creamy, it's a lovely contrast to warm dishes like Crushed Potatoes with Tahini Feta Queso and Olive Tapenade (page 67) or Pita Chip Nachos with Tahini Feta Queso and Chicken Shawarma.
Makes ¾ cup
- 3 ounces feta
- ¼ cup tahini
- 2 to 4 tablespoons cold water
- 2 tablespoons freshly squeezed lime juice
- 1 small or medium jalapeño, seeded and roughly chopped
In a small food processor, blend the feta, tahini, 2 tablespoons of cold water, lime juice, and jalapeño until smooth and pourable, like a creamy salad dressing. If it's too thick, blend in another tablespoon of cold water and repeat as needed.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.