Easy to prepare, this quick weeknight dinner is also rich in flavor. Spend a few minutes making the savory yogurt sauce and herb relish, then let your supermarket take it from there. A store-bought chicken will make this recipe a breeze, but you can also roast your own.
Ingredients
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1 cup Greek yogurt or labneh
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3 inner celery stalks, sliced (¾ cup), plus ¼ cup leaves, chopped
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5 tablespoons extra-virgin olive oil
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¼ teaspoon ground cumin
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Kosher salt and freshly ground pepper
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1 jalapeño, finely chopped (¼ cup), seeds removed for less heat if desired
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½ cup finely chopped fresh cilantro leaves and tender stems
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⅛ teaspoon ground cinnamon
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1 tablespoon distilled white vinegar
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½ cup thinly sliced radishes (from about 3)
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1 store-bought rotisserie chicken
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Pitas and store-bought hummus, for serving
Directions
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Whisk together yogurt, celery leaves, 1 tablespoon oil, and cumin; season with salt and pepper. In another bowl, stir together jalapeño, cilantro, cinnamon, vinegar, and remaining 1/4 cup oil; season.
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Toss sliced celery with radishes. Carve chicken; serve with pitas, hummus, yogurt sauce, herb relish, and radish-celery salad.