8 free-range thigh pieces Chicken
Click for recipe Moroccan Spiceshttps://www.biffenskitchen.com/recipes/moroccan-spice-rub/
4 large pitta Bread
Cous Cous Salad
2 heaped tbsp roughly chopped Parsley
12 roughly chopped Cherry Tomatoes
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
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.
The Key Spices For A Moroccan Rub
- Cardamon Pods
- 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?
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!