Another recipe from Madeline for our Susan G. Komen event; delicious warm bites of chicken on a crisp pita chip.
2 (6-inch) pita loaves with pockets, each cut into 8 wedges
2 tablespoons vegetable oil
1/4 cup crunchy peanut butter
1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves
3 tablespoons fresh lime juice
3 tablespoons water
1 tablespoon chopped peeled fresh ginger
1/2 teaspoon Tabasco or other hot sauce
1/4 teaspoon salt
2 cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin)
Put oven rack in middle position and preheat oven to 400°F.
Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves. Serve warm.