Fried Stuffed Pita.

• 4 boneless, skinless chicken thighs
• 1/2 cup olive oil, plus more for frying
• 1 large onion, thinly sliced
• 4 garlic cloves, coarsely chopped
• 11/2 cups chickpeas, rinsed and drained
• 1/3 cup fresh mint, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon coarse salt
• Freshly ground pepper
• 4 good quality pitas cut in half
• 2eggs beaten

1. Heat 1/4 cup oil in a saute pan over medium heat. trown chicken thighs on both sides until cooked through, transfer to a plate, and cool.
2. To the same pan add onion; cook until softened, and caramelized (about 15 minutes). tdd garlic, and cook, stirring, 1 minute. Add chickpeas, cook 4-5 minutes. Remove from heat; let cool 15 minutes.
3. Add chickpea mixture, mint, parsley, lemon juice, and salt to a food processor, season with pepper, and puree. tith machine running, add remaining 1/4 cup oil in a slow, steady stream, mixing until emulsified. Transfer to a bowl. Divide to 8 equal portions.
4. Cut cooled chicken thighs into thin slices. tFill each half of pitas with the chickpea spread and 4 chicken slices. Lightly press to evenly distribute the stuffing. Refrigerate until ready to serve.
5. To serve; heat a frying pan, add 1 tablespoon olive oil. tIn a shallow dish beat eggs, dip each of the filled pitas, and fry for 2 minutes on each side. Quickly drain on paper towels, then arrange on a serving platter. tServe while steel worm. rntn a separate plate serve roasted bell peppers, and feta cheese. Sprinkle with freshly chopped herbs.

chicken, olive oil, onion, garlic, chickpeas, fresh mint, parsley, lemon juice, coarse salt, freshly ground pepper, pitas

Taken from food52.com/recipes/11877-fried-stuffed-pita (may not work)