I missed Robert Irvine! 😦 Josh says it was cooking at a golf course, and he succeeded. Oh, well.  Also, apparently he had the heads of some golf clubs sawed off and used them as skewers.

Dinner Recipe:

Make following spice blend:
2 parts cumin
2 parts ground ginger
2 parts salt
2 parts pepper
1 part allspice
1 part cinnamon
1 part cracked coriander
1 part cayenne

Slightly altered from the epicurious recipe, it’s a bit hotter. Anyway, store in an airtight container.

Boil chicken, drain, shred with fork. Tip: Rinse under cold water before shredding. That way you don’t have to wait for it to cool. Leave a very small amount of chicken water in the pot, depending on your amount of chicken. It should be quite moist, but not sitting in juices.

Once shredded, use your seasoning mix as though it were taco seasoning – put enough on to lightly coat. Toss. Stuff into pita bread with goat cheese.

The boys liked this as is. I think that a nice cream base of some kind would cut the heat and also make it easier to eat. I found them fairly hard pitas to stuff, as the chicken kept falling back out. It was tasty, and the goat cheese was nice, but difficult.

Enjoy!