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Spicy Moorish Chicken in Pita: Quick and Savory

User Rating 5 Star Rating (1 Review)


Spiced Chicken in Pita

Spiced Chicken in Pita

Kevin D Weeks
The thing I like about chicken is its flexibility. It readily adapts to the flavors it's combined with and so we find Coq au Vin, Sweet and Sour Chicken, Tandoori Chicken, and chicken fahitas. Last year my father and I spent a weekend at a cabin in the mountains. I knew we'd have a stove, but as for cooking equipment I had no idea what would be available, so I bought some chicken thighs, packed a good skillet, and planned this meal. (Larger image.)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1/2 lb. boneless, skinless chicken thighs; cut into 1 inch cubes
  • 2 Tbsp. olive oil
  • 2 garlic cloves; finely chopped
  • Moorish spice mixture (see below)
  • 4 green onions; cut into 1/2" lengths
  • 8 - 10 cherry tomatoes; cut in half
  • 1/4 cup yogurt


Moorish Spice Mixture

1. Heat oil in a skillet over medium high heat.

2. Add spices and cook, stirring, for about two minutes. This allows the spice flavors to "bloom."

3. Add chicken and brown on all sides; 7 - 8 minutes.

4. Stir in garlic, onions, and tomatoes and cook 1 minute longer.

5. Stir in yogurt, remove from heat, cover, and let rest for 2 - 3 minutes.

6. Stuff into pita. Fills two pita halves.

Note: Asparagus Vinaigrette is a great side dish with this.

User Reviews

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 5 out of 5
Spicy Moorish Chicken, Member stonethecrows555

Although I carefully assembled all the spices needed, when it came time to cook this I discovered that I had already blown through the entire week's supply of chicken :-( Surprise! It works just as well with sliced Tilapia fillets! Otherwise exactly as written. Dolloped with sour cream, fresh cilantro and a spritz of lemon. A new staple!

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