Spicy Moroccan Chicken on Pita

Moroccan food is as distinctive as it is delicious. I wasn't introduced to the concept of seasoning meat with spices like cinnamon and ginger until meeting a friend who was raised in Morocco and who frequently cooks the authentic food he grew up eating. While this recipe isn't a particularly authentic in presentation, it does include some of the unique flavors found in Moroccan cuisine.

This three-for-one post includes recipes for Moroccan chicken, eggplant chutney, and a delicious herb hummus. As fancy and flavorful as this meal is, it is really fast to prepare, especially since the chutney and hummus can be made ahead of time. 

Spicy Moroccan Chicken on Pita with Fresh Mint

4 servings

2 chicken breasts

Olive oil

Salt/ pepper

2 cloves garlic, minced

1 teaspoon lemon zest

1 teaspoon lemon juice

¼ teaspoon paprika

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cumin

1/8 teaspoon turmeric

Pinch cayenne pepper

4 pieces Middle Eastern flatbread, or pita

Fresh mint, chopped or torn

Cube chicken and sprinkle with salt, pepper, and other spices. Toss well with olive oil and leave to marinate for half an hour, or overnight. To prepare, heat a tablespoon of olive oil in a pan and add garlic. Cook on medium for a minute, then add chicken, stirring regularly to cook evenly. 

To serve, spread hummus inside pita pocket or on flatbread. Next add chicken, then chutney and sprinkle with fresh mint on top.

Grilled Eggplant, Tomato and Onion Chutney

Olive oil
1 small onion, chopped
2 small Japanese eggplants, or 1 small globe eggplant, diced (about 1 ½ cups worth)
3 Roma tomatoes, diced
2 cloves garlic, minced
½ teaspoon lemon juice

Salt/ pepper

Heat 3 tablespoons of olive oil in a pan on medium heat. once the oil is hot, add in the onions, plus a pinch of salt and pepper, and sauté for about 5 minutes until they start to brown and caramelize.

Add diced eggplant, plus a pinch of salt and a bit more olive oil, and sauté for a further 3 minutes, or until a they become tender and light golden-brown.

Add diced Roma tomatoes, plus another small pinch of salt and pepper, and sauté the mixture for about 10 minutes, or until everything begins to break down and resemble a jam or chutney, and is a deeper golden-brown.

Finally, add the garlic, and sauté for an additional 2 minutes; finish the chutney with the lemon juice and a drizzle of olive oil to make it glossy and rich, and salt and pepper to taste. Serve warm.

Herb Hummus 

1 (15 oz) can garbanzo beans, drained and rinsed

½ cup tahini

1 clove of garlic

1 ½ tablespoons of lemon juice

½ teaspoon lemon zest

¼ teaspoon salt

½ teaspoon ground cumin

¼ teaspoon paprika

½ cup fresh parsley

½ cup fresh cilantro

Warm water or olive oil

Place tahini, garbanzo beans, garlic, and lemon in a food processor and process for several seconds until mostly smooth. Add spices, then parsley and cilantro, and add a tablespoon of warm water or olive oil if hummus is too thick. Process until mixture is very smooth. Add salt to taste.