Spicy Moorish Chicken with Pita Bread
Pita Bread
- 2½ cups bread flour (1 cup first, 1½ cups later)
- 1 Tbsp sugar
- 1¾ tsp instant yeast
- 2 tsp salt
- 2 Tbsp olive oil
- 1 cup warm water
- 8 8-inch squares of aluminum foil for baking pitas
In a large bowl or the bowl of your stand mixer combine 1 cup flour with sugar and yeast. Add the oil, water and salt. Thoroughly mix ingredients using a wooden spoon or the paddle attachment of your mixer set on low. If using a stand mixer, switch to dough hook.
Stir in the rest of the flour 1/2 cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour. Turn the dough onto a lightly floured work surface and knead for 6 minutes or increase mixer speed to medium and knead for 6 minutes.
Form dough into a ball then flatten into a circle about 8 inches in diameter. Using a large knife or dough scraper, cut the circle as you would a pie to create 8 equal pieces. Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes in 500 degree F oven, or until they are puffed.
When you remove the breads from the oven, stack them up and wrap them in a large piece of foil. This will keep the dough soft while the tops fall, leaving a pocket in the center.
Moorish Spice Mixture (makes ~8 Tbsp)
- 3 Tbsp. ground cumin
- 2 Tbsp. ground coriander
- 1 tsp. granulated garlic
- 1 Tbsp. sweet paprika
- 1 1/2 tsp. cayenne pepper
- 1 tsp. ground turmeric
- 1 tsp. dried oregano
- 1 tsp. salt or more to taste
- 1/2 tsp. freshly ground black pepper Mix spices together and set aside.
Chicken:
- 1 lb boneless, skinless chicken; cut into 1-inch cubes
- 4 Tbsp olive oil
- 2 Tbsp Moorish spice mixture
- 8 green onions; cut into 1/2" lengths
- 1½-2 bell peppers, cut into pieces
- ¼ cup plain yogurt or sour cream
Heat oil in a skillet over medium high heat. Add spices and cook, stirring, for about two minutes. This allows the spice flavors to "bloom."
Add chicken and brown on all sides; 7 - 8 minutes. Stir in garlic, onions, and bell pepper and cook 1 minute longer.
Stir in yogurt, remove from heat, cover, and let rest for 2 - 3 minutes.
Stuff into pita. Fills four pita halves.