Ingredients

• 2 chickens, breast fillets
• 200 gr. brine
• Pita bread
• spring onion, finely chopped
• tomato, chopped
• lettuce, chopped
• olive oil

For the brine

• 550 ml of water
• 1/2 lemon, cut in half
• 3 bay leaves
• 1/2 bunch parsley
• 1/2 tbsp. thyme, dried
• 1 tbsp. honey
• 35 gr. Coarse salt
• 2 sk. garlic, with their skins broken
• 1 tbsp. peppercorns

For the sauce

• 4 tbsp. yoghurt
• 1 tbsp. mustard
• 1 tbsp. honey
• lime zest, from 1 lime (optional)
• 1 tbsp. lime juice, from 1 lime

Instructions

• Preheat the oven to 180 ° C in air.
• Pour all the ingredients for the brine in a saucepan.
• Stir and wait for it to boil. Once it boils, take the pot off the heat and leave it for 1 hour.
• Once 1 hour has passed, strain into a bowl. It must be completely cold.
• Cut the chicken into small pieces and put them in the brine. Leave them for 1/2 to 1 hour.
• Strain our chickens and dry them with absorbent paper. We have to drain whatever material is in the chicken.
• We take straws and pass the chicken pieces inside.
• Pour a little olive oil in a hot pan and sauté until the chicken turns brown on all sides for 3-4 minutes. Be careful not to stir it constantly to get a good color.
• If we shake it constantly, it will take out all its liquids and the chicken will boil.
• Once they get colored, put them in the oven for 5 minutes to bake.
• Put our pies in a pan with a little olive oil and season with salt and pepper.
• Bake them in the oven for 5 minutes.
• Mix the sauce ingredients in a bowl.
• Serve in pies and can be accompanied with chopped tomatoes, tzatziki or any side dish of our choice.

For our Extra Virgin Oil click here

For our Peppercorns click here

For our Bay leaves click here

For our Thyme click here