| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
Pita Bread
- 3/4 cup water warm
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon white sugar divided
- 3 3/4 cups all purpose flour plus more for dusting
- 1 1/2 teaspoons Salt
- 3 tablespoons olive oil plus more for greasing
- 3/4 cup plain greek yogurt
For the Chicken
- 1 tablespoon Moroccan spice mix see recipe below
- 1 1/2 pounds Chicken breast diced
- 1/4 cup canned tomato paste
- 2 tablespoons olive oil divided
- 3/4 cup vegetable broth
- Dash Salt
- Pinch black pepper
- 1 cup pearl couscous uncooked
- 1 1/2 cups water
- 1 Cucumber diced
- 1 cup cherry tomatoes cut into quarters
- 1 red onion diced
- 1 bunch fresh Italian flat leaf parsley chopped
Moroccan Spice Mix
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Salt
Ingredients
Pita Bread
For the Chicken
Moroccan Spice Mix
|
|
Instructions
- Preheat the oven to 500°F. Line two baking sheets with parchment paper. Set it aside.
For the Pita Bread
- In a medium bowl, combine the water, yeast, and 1 teaspoon of sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.
- In a large mixing bowl, combine the flour, salt, and remaining tablespoon sugar. Add the yeast mixture, oil, and yogurt, and mix to combine. Knead the dough by hand on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover with a plastic wrap, and let rise until it’s doubled in size.
- Turn the dough out onto a clean work surface and divide it into 12 equal balls. Cover and let rise for an additional 20 minutes.
- Roll the balls out into thick circles. Place them onto the baking sheets an inch apart, then bake, one sheet at a time, until they’re puffy and lightly browned on top. Let cool.
For the Chicken
- Bring salty water to a boil in a pot. Once boiling, stir in the couscous, place the lid on, and take it off the heat.
- Let the couscous steam until you cook the chicken, then fluff it with a fork.
- Meanwhile, in a small bowl, make the Moroccan spice mix.
- In a large bowl, add chicken breast, Moroccan spice mix and half the olive oil. Mix well until well combined.
- Heat the remaining oil in a large skillet over medium-high heat. Add in the seasoned chicken and cook for 3-4 minutes until it starts to brown but not entirely cooked.
- Stir in the tomato paste and vegetable broth and continue to cook until the sauce thickens and the chicken is cooked through, 5-7 minutes. Taste and season with salt and pepper, to taste.
- In a bowl, add cucumber, cherry tomatoes, and red onion. Give it a quick toss.
- Top cooled couscous with chicken and vegetable mixtures. Sprinkle with chopped parsley and side of pita bread. Enjoy.
1027 Terra Nova Boulevard