Moroccan Chicken Pitas


1 package pita bread
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon cinnamon
1 teaspoon cumin
2 teaspoons minced garlic
1 teaspoon ginger
1 teaspoon salt
3 tablespoons olive oil
For the tabbouleh:
2 bunchs fresh Italian parsley, chopped
cup quinoa, cooked
2 cans petite diced tomatoes, drained and rinsed
1 small yellow onion, diced
2 lemons, juiced
4 Mahjool dates, pitted and diced small
1/4 cup olive oil – (I didn’t measure!)
1/2 small cucumber, diced
1 tablespoon mint
1/2 lemon, juiced
Combine everything in a small glass bowl and chill


Combine all ingredients, from paprika down, in a small dish and stir thoroughly to combine.
Using a meat mallet, pound the chicken breasts pretty thin – about 1/2 inch thick. Generously rub the spice mixture on all sides of chicken breasts, cover and let it sit in the refrigerator for about an hour.
Combine all tabbouleh ingredients and adjust salt and oil to your preference. Cover and chill while the chicken is marinating – but first you should do like I did and dip a handful of pita chips in it.
When the chicken has marinated, prepare grill to medium heat. Grill the chicken until done – at least 165°. I like mine very done, even with some crispy edges.
Half the pita bread, and split open. Fill the halves with chicken, tabbouleh and finally the yogurt sauce.


4 servings


Monday, February 28, 2011 - 2:32pm


Related Cooking Videos