Stuffed Moroccan Pitta Food

MOROCCAN STUFFED CHICKEN

Moroccan stuffed chicken image

Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat

Provided by Good Food team

Time 30m

Number Of Ingredients 7

Ingredients

50g couscous
1 tsp Ras el Hanout spice mix
8 ready-to-eat dried apricots , chopped
2 tbsp pine nut
small bunch flat-leaf parsley , chopped
4 large skinless chicken breast fillets
2 tbsp olive oil

Steps:

Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.

Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.26 milligram of sodium

MOROCCAN CHICKEN PITA POCKETS

Moroccan Chicken Pita Pockets image

Looking for something different, delicious, and a little exotic? Its not everyday you hear people say "Last night I had a Moroccan style sandwich". This recipe is a combo of the usual suspects such as chicken, plums, pita bread, hummus, and some popular spices. An interesting but surprising combo that I know you will love if you give it a chance! This recipe really doesn't require measurments. (No one uses measurements when making a sandwich.) You can put out all of the ingredients buffet style and people can make them up how they like. As far as the veggies (and plums) go, you can either choose to serve them fresh OR cooked by sauteing in olive oil.

Provided by carbsrfromhvn

Categories Moroccan

Time 30m

Yield 6 sandwiches, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (12 ounce) package pita bread
1 (8 ounce) container hummus
1 1/2 lbs chicken tenders
1 green bell pepper, sliced thin
1 small vidalia onion, sliced thin
4 plums, pitted and sliced thin
1 pinch turmeric
1 pinch ginger
1 pinch paprika
1 pinch coriander
salt and pepper
olive oil
chopped fresh parsley

Steps:

Rinse and pat dry the chicken tenders. Cut each tender into 3 pieces. Season with salt pepper and other spices. Cook the chicken however you like (oven, stove-top, or grill) until no longer pink. Set aside.
Either arrange your sliced veggies and plums on a serving platter OR cook them however you like (oven, stove-top, or grill) until tender.
After warming pita breads cut in half and loosen sides to create a pocket.
Spread the inside of each pita with hummus.
Proceed to fill the pita with the seasoned chicken, veggies, and plums. Sprinkle inside with fresh parsley if desired.

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