Moroccan Chicken Pitas

Ingredients

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

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.
.

Yield:

4 servings

Added:

Monday, February 28, 2011 - 2:32pm

Creator:

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