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Moroccan Chicken Pita Sandwich

Course Main Course
Cuisine moroccan
Keyword chicken, sandwich
Total Time 3 hours
Servings 4
Author Cherry on My Sundae


Chicken marinade

  • ¼ teaspoon cayenne
  • ¼ teaspoon onion powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • 3 tablespoon olive oil
  • 5 chicken drumsticks

Remaining ingredients

  • 1 teaspoon olive oil
  • 1 cup chicken stock
  • ¼ cup sliced Kalamata olives
  • 1 large red bell pepper
  • 2 roma tomatoes diced
  • ¼ cup chopped cilantro
  • 4 pita bread
  • hummus optional


  • Combine seasonings for the marinade (cayenne-olive oil) in a medium bowl. Add the chicken and toss to coat evenly. Marinate for at least two hours or overnight.
  • Heat 1 teaspoon olive oil in deep saute pan over medium-high heat. Add the chicken and sear on all sides. Remove and set aside.
  • Add the chicken stock and deglaze the pan, scraping the browned bits on the bottom of the pan. Add the chicken back to the pan along with ½ lemon and ¼ cup olives. Bring to a simmer, cover the pot, and reduce heat to medium-low. Continue to cook until the chicken is tender about 20-25 minutes.
  • Meanwhile, roast the bell pepper directly on the stove top until the skin has blackened. Transfer to a heat-safe bowl and cover. Let sit for 10 minutes. Carefully remove the skin, discarding the stem and seeds. Chop the pepper.
  • Remove chicken from heat. Shred the meat, discarding the bones. Toss together with the olives, roasted bell pepper, tomatoes, cilantro. Squeeze the halved lemon and 2 tablespoon of the braising liquid. Season with salt and pepper.
  • Toast the pita bread. Split open and stuff with the chicken mixture. Serve with hummus if desired.