Mini pitas stacked with leftovers to create moreish appetizers.
I flush with a warm pride whenever I make good with leftovers.
I had some encore-deserving red pepper and tomato chutney* on hand as well as a quarter chicken from the Nando’s takeout we had last night.
I’d also picked up a pack of mini-wholewheat pitas from Woolworths the day before.
It had all the makings of good quick nosh that would hit home at Iftaar.
I arranged the pitas on an oven tray; piling each one with chutney, shredded chicken, a square of mozzarella and a sprinkle of chives.
If you find your leftover meat to be a bit dry, mix in a favourite sauce. I used a bit of yoghurt and herb salad dressing because I like how it set off the roasted flavour of the chicken.
They went into a pre-heated oven (180 degrees celsius) and I waited for the cheese to melt and the chutney to warm through before serving.
I really liked how it all came together. So much so that I would consider making this up from scratch (mostly). I’d still order an extra portion of chicken from Nando’s though, just for that smoky peri-peri flavour.
*A really simple chutney to prepare; with onions, tomato, sweet red pepper and garlic at its core, spiced with; cumin, coriander, black pepper, cardamom and a dash of green chili masala.