Soni's Food

Indian Inspiration!

Slow Cooker Moroccan Chicken Pita Bites

20 | 03 | 2014
By Soni Sinha

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I have a question for you.

Given the chance to cook a meal for a gathering, would you stick to your traditional food/cuisine or cook different flavors from around the world for a change?I love to try global foods and flavors.The world has such amazing foods to offer so why settle for just one cuisine?

Slow Cooker Moroccan Chicken Pita Bites

I recently tried cooking Moroccan Chicken for the first time and it tasted amazing!The tangy lemon and olives combined with the warm cinnamon and cumin just makes it so aromatic.Instead of serving it with the traditional Couscous, I decided to use some Pita Bread and came with this idea to serve the whole dish as an appetizer!

Slow Cooker Moroccan Chicken Pita Bites 1

To make the process even easier,I made this in a slow cooker without any hassle.The flavors develop slowly adding so much depth.The chicken soaks up all the juices and becomes so moist and tender and all you have to do is to toast up the Pitas just before your guests arrive for it to be all crispy.Just spread some store bought Hummus and a dollop of the Chicken over each Pita bite and you’re done.Wasn’t that easy?

Slow Cooker Moroccan Chicken Pita Bites 2

 

Slow Cooker Moroccan Chicken Pita Bites

Slow Cooker Moroccan Chicken Pita Bites

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Ingredients
  

  • Boneless Chicken Thighs-1 lb
  • Onion-1 large sliced
  • Fresh Minced Ginger-1 tbsp
  • Fresh Minced Garlic-1 tbsp
  • Ground Cumin-2 tsp
  • Cinnamon-1 tsp
  • Paprika-1-2 tbsp
  • Chicken Stock-1 1/2 cups
  • Lemon Juice-2 tbsp
  • Green Olives-1/2 cup quartered
  • Salt-to taste
  • Oil-3 tbsp
  • Pita bread-5-6
  • Hummus
  • Fresh Parsley-for garnish

Instructions
 

  • In a skillet heat the oil and saute the onions along with some salt and pepper until golden.Add the ginger,garlic and cook for another minute.
  • Follow with the cumin and cinnamon.Mix well and cook for a few minutes.
  • In your slow cooker place the Chicken Thighs and pour the onion mixture all over.
  • Add 2 cups of chicken stock,lemon juice,olives,salt and pepper.
  • Cover and let it cook on low for about 6-7 hours.
  • Shred the chicken when done.
  • Pre-heat the oven to 350 degrees.
  • Slice the pitas into quarters and place on a baking sheet and toast until crispy for about 10 minutes.
  • Spread some hummus over and about a tbsp of the Moroccan chicken.Garnish with fresh parsley and serve hot!

Recipe adapted from here.

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Comments

  1. Anna says

    Hi, can you use boneless skinless chicken breasts instead of thighs? And if so, would the time need to be adjusted? TIA!

    • Soni Sinha says

      I wouldn’t use boneless chicken breasts as they lack flavor and also the texture won’t be the same.Chicken thighs are more flavorful and take on the spices really well with a lovely texture.Thanks!

  2. Saskia says

    Thank you for sharing this recipe!
    It came out a bit too wet when I made it, but maybe I made a mistake when converting measurements to UK measurements.
    I loved the flavour! And can’t believe how easy it is. Would also be great for a diner party.
    Will be making this again!

  3. Ab says

    Making the chicken now with an hour left to go in the crockpot. The house smells wonderful but the chicken doesn’t look anything like the photo. What is the sauce you’re using? The amount of cinnamon in the recipe combined with the other ingredients isn’t enough to turn it that rich reddish-brown color.. is there another sauce I should add?

    • Soni Sinha says

      Thanks for pointing out!I forgot to add paprika in the ingredients list…just add a tablespoon or two of paprika into the mix..it should give the sauce the desired color.Hope you enjoy the dish 🙂

      • Saskia says

        Paprika is still not mentioned in the instructions of the recipe. (But I added it to the slow cooker with the chicken, stock, lemon, etc. and was very tasty)

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