Moroccan Chicken Pitas
By: Dixie Chik Cooks
Published: Monday, February 28, 2011 - 2:32pm

Ingredients




1 package pita bread
1 pound boneless, skinless chicken breasts
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon cinnamon
1 teaspoon cumin
of cayenne pepper
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!)
Sea salt
For the Mint Yogurt Sauce:
1 cup Greek yogurt
1/2 small cucumber, diced
1 tablespoon mint
1/2 lemon, juiced
Combine everything in a small glass bowl and chill

Preparation

1 Combine all ingredients, from paprika down, in a small dish and stir thoroughly to combine. 2 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. 3 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. 4 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. 5 Half the pita bread, and split open.  Fill the halves with chicken, tabbouleh and finally the yogurt sauce.