I spoke about the African Honeybush Sangria Tea that I brewed yesterday, but didn’t tell you about the cup itself. It is a Tea Forte Kati Cup. It lets you brew 12 ounces of loose tea, has this great strainer, and a lid for steeping. I have several of them. The one below is Birdsong, and I have the Poppy Fields Kati Cup at work. Carmen has the Cherry Blossom at LSU (although it is mine, I have let her borrow it for now).
You can add the perfect amount of loose tea. Pour the hot water over, and let steep.
The strainer fits in the cup perfectly, letting you see the water so you don’t over fill. It is easy to remove, and clean (all 3 pieces are dishwasher safe).
Easy to use, clean, and love the patterns (my personal opinion). I am thinking about purchasing one of their tea kettle’s for 24 ounce brewing. But that is another day.
Blessings.
Make the tahini-yogurt sauce: In a medium bowl, combine the yogurt, tahini, half of the mint (tear just before adding), and the juice of all 4 lemon wedges; season with salt and pepper to taste.
Cook the chicken: Pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick preferred), heat olive oil on medium-high until hot. Working in batches, add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits in the pan.
Cook the garlic and onions: Add the garlic and onion to the hot pan (add more olive oil if needed), season with salt and pepper. Cook on medium-high heat stirring frequently and scraping any of the bits from the bottom of the pan. Cook until softened and browned.
To serve: Transfer the cooked chicken to a cutting board and thinly slice. Divide the lettuce, sliced chicken, and onions and garlic between the toasted pitas. Serve with the roasted potatoes and tahini-yogurt sauce on the side. Garnish with remaining mint.
David received the completed dish.
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