Spicy Chicken Loaf

Every region of the world has its unique flavors and spices. In many cases, the best way to discover a new cuisine is by its spice rack. No other ingredient can help us taste the characteristic flavors of a cuisine quite as easily, immediately tipping us off to the differences between a mild German dish and a spice-packed Indian one. But spices also tell the story of our world—the history of how we’re all connected. As people have brought their flavors with them, they’ve been shared and reinterpreted giving us the various, vastly different global, national, and regional cuisines we love to explore.

When you think of spiced chicken loaf, a mixture of ground chicken combined with a lot of hot spices and baked in a loaf pan comes to mind. In this particular chicken loaf, you use boneless/skinless chicken pieces along with an assortment of spices which are roasted together in a loaf form. Once baked, slices of the chicken loaf become a tasty filling served in pita bread.

The pockets in pita bread make them perfect for making sandwiches, wraps or other types of recipes you can hold in your hand.

Traditional pita bread is a round bread with a pocket in the middle. Pita bread must be cooked in ovens that can get extremely hot (at least 500° F). The pocket in a pita is made by steam, which puffs up the dough during the baking process. When the bread cools, it becomes flat again, but a pocket is left in the middle of the bread.

Print Recipe
Spicy Chicken Loaf
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Combine spices in a bowl. Slice chicken into strips & place in a plastic bag. Add spices & toss to coat chicken well.
  2. Line a glass 8 x 4-inch loaf pan with parchment paper & place the chicken in layers one on top the other, alternating dark & white meat. Cover with plastic wrap & refrigerate for a few hours or overnight.
  3. When you are ready to cook the chicken, preheat oven to 350 F.
  4. Place onion semi-circles & hot green pepper (if using) over the chicken. Drizzle with olive oil & sprinkle with black pepper.
  5. Roast for about 1 -1 1/2 hours. Remove the loaf & pour off the liquids that have accumulated in the pan. It is important that the loaf be 'dry', without liquids.
  6. Remove from the pan, transfer to a cutting board & slice. Serve as part of a pita bread filling.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.