Moroccan Chicken Pitas

Photo: Dixie Chik Cooks

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

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.