Easy Moroccan Chicken Pitta Recipe

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Easy Moroccan Chicken Pitta Recipe

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Ingredients

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Moroccan Chicken
8 free-range thigh pieces Chicken
Click for recipe Moroccan Spices https://www.biffenskitchen.com/recipes/moroccan-spice-rub/
4 large pitta Bread
Cous Cous Salad
100g Couscous
2 heaped tbsp roughly chopped Parsley
12 roughly chopped Cherry Tomatoes
400g Chickpeas
1 tsp Turmeric
1 cube of Vegetable Stock
1 [juiced] Lemon
4 tsp [topping] Pomegranate Seeds
4 tbsp [topping] Yoghurt
Red Cabbage Slaw
1/2 thinly sliced Red Cabbage
2 heaped tbsp roughly chopped Mint

Nutritional information

489
Calories
22g
Protein
18g
Fat
45g
Carbs
2g
Sugar
0.5g
Salt
Features:

    £2.80 per portion

    • 45 minutes
    • Serves 4
    • Medium

    Ingredients

    • Moroccan Chicken

    • Cous Cous Salad

    • Red Cabbage Slaw

    Directions

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    Moroccan Chicken Pitta

    My Moroccan Chicken Pitta was the very first meal served from the Biffen’s Kitchen Street Food Van.

    Rather than keeping the recipe to myself, I wanted to share it with you to brighten up your next meal.

    I got inspiration from my recent visit to Taghazout where I surfed and ate my way through the days.

    I’ll be honest, it was mainly tagines but I got the ideas from the markets and local ingredients for my own chicken pitta creation.

    In Morocco, they use a pitta-like bread called Batbout, which features a soft and chewy texture and, if cooked properly, a pita-like pocket that’s perfect for making sandwiches of all kinds.

    But for ease, you can just use a shop pitta.

    This easy Moroccan chicken pitta can simply be enjoyed for your work lunch, a quick and healthy dinner or take along to a picnic.

    Surprise yourself and your friends with this simple and easy Moroccan recipe.

    You can easily make my Moroccan Rub blend, however, If you want to buy a good Moroccan spice rub, I recommend this one for sure!

    The Key Spices For A Moroccan Rub

    • Cardamon Pods
    • Turmeric
    • Nutmeg
    • Coriander
    • Cumin
    • Cinnamon
    • Salt & Pepper

    I hope you enjoy the flavours from the Moroccan chicken pitta. Let me know what you think with a comment below.

    Now, did you hear about my famous Katsu Curry Recipe?

    Steps

    1
    Done

    Moroccan Chicken

    1. Marinate your chicken in your chosen Moroccan spices and leave for 25 minutes or ideally, overnight. Then cook the chicken in a hot frying pan for 20-30 minutes, or until the juices are clear from the pieces.

    2. While the chicken is cooking, finely slice the red cabbage. Add both to a bowl with a good glug of olive oil, seasoning, mint and combine well.

    3. Then pop the kettle. While it is boiling, add the couscous, drained chickpeas and chopped tomatoes together. Then dissolve the stock cube, lemon juice and turmeric in 100ml just-boiled water in a medium bowl. Stir into the couscous, cover and rest for three minutes. Add the parsley, olive oil and season to taste. Toss well together, using a fork to break up the clumps of couscous.

    4. Once the chicken is cooked, remove from the pan and warm up the pitta bread in the same pan or in the oven at 180c for 7 minutes.

    5. Now it's time to combine! Add the pitta bread to one corner, then the couscous salad, red cabbage slaw, topped with 2 pieces of chicken each, drizzled yoghurt and sprinkled pomegrante seeds.

    Now get stuck in!

    BIFF, BOSH, MOROCCAN NOSH!

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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