Moroccan Chicken Pita sandwich

Chicken marinade 

2 tsp salt

1 tsp garlic powder

1/2 tsp spanish papikra

1/2 tsp ground black pepper

1/2 tsp ground cinnamon

2 tsp cumin

1/4 tsp callenne

3/4 fl oz lemon juice

10 skinless chicken legs

1 1/2 oz  extra virgin olive oil

8 oz chicken stock

4 oz chopped, pitted kalamata olives

1 lbs, 11 oz tomato concasse

1 lbs diced roasted pepper

1 tsp choppe cilantro

1 tsp chopped persley

1 tsp salt

10 pieces whole wheat pita bread

1)combine the chicken marinade igrdients in a shallow pand add the chicken and toss to evenly coat. Marinte, refrigerated, for at leas 2 and up to 12 hours.

2) Heat the oil in roasting pand over high heat removed the chicken from the marinade and place it in the roasting pand. Brown the chicken evenly and removed from the pand.

3)Desgloze the pand with the stock and return the chicken to the pand add the olives, bring to a simmer, cover, and braise until the meat is fork – tender cool the chicken in the braising liquid. Remove the chicken from the liquid dregrease the liquid and reserved.

4)Pull the chicken meat from the bones and place in a large bowl. Add the tomatoes, pepper reserved braising liquid,cilantro,persley, and salt and toss well.

5) To served, fill one pita bread with 2 oz chicken mixture.

Servings 10

Portions 1 sandwich

calories 402

16 grams fat

28 carbs

33grams proteins



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