Sosatie Chicken Pita Pockets with Apricot Yogurt and Crunchy Slaw

Method

1. Put the chicken strips in a bowl with the curry powder, turmeric, grated garlic, half the apricot jam, half the vinegar, part of the salt and a little of the oil. Toss well and leave for 15 min at room temperature (in the fridge if longer).

   Add in this stepChicken thighs, cut into 1.5 cm strips 240 gCurry powder 1¼ tspGround turmeric ¼ tspGarlic cloves 1Apricot jam 1½ tbspCider vinegar 1 tspSalt ½ tspVegetable oil ½ tbsp

2. Make the slaw: put the cabbage, carrot, red onion and chopped coriander in a bowl with the rest of the vinegar and salt and scrunch lightly with your hands. After about 5 minutes it softens just enough to tuck into a pita.

   Add in this stepCabbage, very finely shredded 80 gCarrot, julienned 40 gRed onion, thinly sliced 20 gFresh coriander 6 gCider vinegar 1 tspSalt ¼ tsp

3. Stir the rest of the apricot jam into the yogurt to make the apricot yogurt, mashing any lumps of jam with a spoon.

   Add in this stepGreek yogurt 100 gApricot jam 1½ tbsp

4. Toast the flaked almonds in a dry pan over medium-low heat for 2 min, stirring, until light golden, then tip onto a plate. They burn quickly, so don't walk away.

   Add in this stepFlaked almonds 10 g

   medium-low heat

5. Heat the rest of the oil in a 24 cm frying pan over medium-high heat and spread the chicken out in a single layer. Cook for 7 min, leaving it untouched for the first 2 minutes so it browns deeply. Sticky, charred edges from the jam mean it's working; cut the thickest piece to check there's no pink. Cook in two batches if your pan is small.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

6. Wipe the pan and warm the pitas one at a time over medium heat for 1 min per side, until soft and puffed. Halve them, open the pockets, spread apricot yogurt inside, stuff with slaw and chicken and scatter with the toasted almonds.

   Add in this stepPita breads (16–18 cm) 2

   medium heat