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Ras El Hanout Chicken Pitas
with Cherry Tomato & Cucumber Tabbouleh
30 MIN
2 Servings
From the Test Kitchen
This dish is our North African spin on the traditional pita. Our chicken owes its depth of flavor to ras el hanout, Morocco’s most famous (and dynamic) spice blend. We’re balancing the seasoned chicken with fresh mint and a sauce of Greek yogurt, lemon juice, cucumber and garlic. And as a refreshing side, we’re serving up a classic tabbouleh, featuring seasonal cherry tomatoes.
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NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
-
2 Plain Pocketless Pitas
-
½ cup Plain Low-Fat Greek Yogurt
-
4 oz Cherry Tomatoes
-
1 clove Garlic
-
1 Lemon
-
1 Cucumber
-
1 large bunch Mint
- 1 Tbsp Ras El Hanout
- ¼ cup Bulgur
-
1 Tbsp Pistachios
time-saving
tips & techniques
step-by-step
instructions
1
Cook the bulgur:
Heat a small pot of salted water to boiling on high. Once boiling, add the bulgur and cook 12 to 14 minutes, or until tender. Drain the cooked bulgur thoroughly and return to the pot. Remove from heat and fluff with a fork.
2
Prepare the ingredients:
While the bulgur cooks, wash and dry the fresh produce. Quarter the tomatoes. Pick the mint leaves off the stems; discard the stems. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Halve the cucumber crosswise; medium dice 1 half and grate the remaining half. Quarter and deseed the lemon. In a medium bowl, combine the yogurt, grated cucumber, half the garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.
3
Cook the chicken:
Pat the chicken dry with paper towels; season with the ras el hanout, salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board and set aside to cool slightly. Wipe out the pan.
4
Make the tabbouleh:
While the chicken cooks, to the pot of cooked bulgur, add the tomatoes, diced cucumber, half the mint (tearing the leaves just before adding), remaining garlic paste and the juice of the remaining lemon wedges. Drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.
5
Warm the pitas:
In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot. Working 1 at a time if necessary, add the pitas and cook 30 to 45 seconds per side, or until warmed through and pliable. Transfer the warmed pitas to 2 plates.
6
Finish & plate your dish:
When cool enough to handle, thinly slice the cooked chicken on an angle. Spread a layer of the yogurt sauce into each warmed pita (you will have extra). Divide the sliced chicken between the warmed pitas. Top with the remaining mint and pistachios. Serve with the tabbouleh and remaining yogurt sauce on the side. Enjoy!
1
Cook the bulgur:
Heat a small pot of salted water to boiling on high. Once boiling, add the bulgur and cook 12 to 14 minutes, or until tender. Drain the cooked bulgur thoroughly and return to the pot. Remove from heat and fluff with a fork.
2
Prepare the ingredients:
While the bulgur cooks, wash and dry the fresh produce. Quarter the tomatoes. Pick the mint leaves off the stems; discard the stems. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Halve the cucumber crosswise; medium dice 1 half and grate the remaining half. Quarter and deseed the lemon. In a medium bowl, combine the yogurt, grated cucumber, half the garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.
3
Cook the chicken:
Pat the chicken dry with paper towels; season with the ras el hanout, salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board and set aside to cool slightly. Wipe out the pan.
4
Make the tabbouleh:
While the chicken cooks, to the pot of cooked bulgur, add the tomatoes, diced cucumber, half the mint (tearing the leaves just before adding), remaining garlic paste and the juice of the remaining lemon wedges. Drizzle with olive oil and stir to thoroughly combine. Season with salt and pepper to taste.
5
Warm the pitas:
In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot. Working 1 at a time if necessary, add the pitas and cook 30 to 45 seconds per side, or until warmed through and pliable. Transfer the warmed pitas to 2 plates.
6
Finish & plate your dish:
When cool enough to handle, thinly slice the cooked chicken on an angle. Spread a layer of the yogurt sauce into each warmed pita (you will have extra). Divide the sliced chicken between the warmed pitas. Top with the remaining mint and pistachios. Serve with the tabbouleh and remaining yogurt sauce on the side. Enjoy!
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