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Moroccan chicken pita sandwich

If you’ve seen my recent posts, you can tell that I’ve been guilty of indulging in some less healthier dishes. Watching the Food Network late at night can do that to you. Well I’m making a change this week and presenting meals that are easier on the waistline, specifically, my waistline. In an effort to lower the number on the scale, I am preparing healthy yet flavorful Moroccan chicken pita sandwiches. Braised chicken is tossed with olives, roasted peppers and tomatoes and stuffed in warm pita bread to make one flavorful and satisfying meal. 

moroccan chicken pita

moroccan chicken pita

moroccan chicken pita

moroccan chicken pita

Moroccan chicken pita sandwiches
Serves 4
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Total Time
2 hr 40 min
Total Time
2 hr 40 min
339 calories
45 g
52 g
7 g
24 g
1 g
311 g
1111 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
311g
Servings
4
Amount Per Serving
Calories 339
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 52mg
17%
Sodium 1111mg
46%
Total Carbohydrates 45g
15%
Dietary Fiber 5g
19%
Sugars 5g
Protein 24g
Vitamin A
42%
Vitamin C
139%
Calcium
10%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marinade
  1. 1/4 tsp cayenne
  2. 1/4 tsp onion powder
  3. 1/4 tsp cinnamon
  4. 1/2 tsp garlic powder
  5. 1/2 tsp cumin
  6. 1/2 tsp coriander
  7. 1/2 tsp paprika
  8. 1/4 tsp black pepper
  9. 1 tsp salt
  10. juice of 2 lemons
  11. 5 skinless chicken drumsticks
Remaining ingredients
  1. 1 tsp olive oil
  2. 1/2 cup chicken stock
  3. 2 ounces sliced Kalamata olives
  4. 1 large red bell pepper
  5. 2 roma tomatoes, diced
  6. 2 tbsp chopped cilantro
  7. 4 pita bread
Instructions
  1. Combine seasonings for the marinade (cayenne-lemon juice) in a medium bowl. Add the chicken and toss to coat evenly. Marinate for at least two hours or overnight.
  2. Heat olive oil in Dutch oven over medium-high heat. Add the chicken and sear on all sides. Remove and set aside.
  3. Add the chicken stock and deglaze the pan, scraping the browned bits on the bottom of the pan. Add the chicken and olives back to the pan. Bring to a simmer, reduce heat to medium-low and continue to cook until the chicken is tender, about 20-25 minutes.
  4. Meanwhile, roast the bell pepper directly on the stove top until the skin has blackened. Transfer to a heat-safe bowl and cover. Let sit for 10 minutes. Carefully remove the skin, discarding the stem and seeds. Chop the pepper.
  5. Remove chicken from heat. Shred the meat, discarding the bones. Toss together with the olives, roasted bell pepper, tomatoes, cilantro and braising liquid. Season with salt and pepper.
  6. Toast the pita bread. Split open and stuff with the chicken mixture. Serve.
beta
calories
339
fat
7g
protein
24g
carbs
45g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Although this recipe uses chicken drumsticks, feel free to substitute with chicken breast for an even healthier meal. I personally prefer the dark meat because it’s much more tender and juicy. Dark meat is more forgiving than light, especially when it comes to long cooking periods. 

When preparing the chicken, all the flavor comes from the olives, chicken broth, and the chicken itself. You can already see the broth being flavored from the fond as soon as it is added to the pot. The fond refers to the browned bits and caramelized drippings from the chicken that was seared in the previous step. 

moroccan chicken pita

Another reason I prefer to use chicken legs as opposed to chicken breast is because of the bone. The bone imparts more flavor to the broth, which will later become a sauce and binder for the filling.

moroccan chicken pita

A short while later and the chicken is falling off the bone. 

moroccan chicken pita

Toss together with the tomatoes, olives roasted peppers and broth. Stuff in a warm pita bread and you have Moroccan chicken pita sandwiches. The fresh, bright tomatoes with the briny olives and juicy chicken is a wonderful combination. Enjoy with hummus if you dare or perhaps a tahini carrot slaw. Lunch is served!

moroccan chicken pita

 

 

 

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Comments: 3

  1. Michelle 03/13/2014 at 1:06 am Reply

    I’d like to invite you to join our site http://www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
    By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
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  2. Chelsea @chelseasmessyapron 03/17/2014 at 12:13 am Reply

    LOVE pita sandwiches! Thanks for linking up to SNF :)

    • cma0425 03/17/2014 at 12:22 am Reply

      Who doesn’t love pita sandwiches!

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