I need to figure out how to cut this down (number of servings not points)
Weight Watchers: These are 4pnts each. With 1.5-2 of the points comming from the pita.
Not making this tonight, the preperation time is more than I can spend in an evening.
This makes 10 Moroccan Chicken Pita Sandwiches. They sound fantastic but I have no reason to make 10 Moroccan Chicken Pita Sandwiches. So I need to figure out how to cut this recipe down to a manageable amount. I also think I can simplify some of this. This is a restaurant style recipe.
Marinade:
1/4 tsp cayenne pepper
1/2 tsp paprika, Spanish
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp McCormick Ground cumin
2 tsp kosher salt
3/4 oz lemon juice, canned or bottled, fluid oz
Combine the chicken marinade in a shallow pan. Add the chicken and toss to evenly coat. Marinate, refrigerated, for at least 2 and up to 12 hours.
1/8 cup olive oil
1 cup fat-free chicken broth
4 oz Kalamata Olives
1 pound tomatoes, Diced with Seeds and Skin removed
1 pound roasted red peppers
1 tsp cilantro
2 tsp kosher salt
10 Weight Watchers 100% Whole Wheat Pita Pocket Bread
10 skinless chicken drumstick, raw
Heat the oil in a roasting pan. Remove the chicken from the marinade and place it in the roasting pan. Brown the chicken evenly and remove from the pan.
Deglaze the pan with the stock and return the legs to the pan. 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. Degrease the liquid and reserve.
Pull the Chicken meat from the bones and place in a large bowl. Add the tomatoes, peppers, braising liquid, cilantro, [parsley, and salt and toss well.
Fill a pita bread with 2oz of chicken mixture.
Not making this tonight, the preperation time is more than I can spend in an evening.
This makes 10 Moroccan Chicken Pita Sandwiches. They sound fantastic but I have no reason to make 10 Moroccan Chicken Pita Sandwiches. So I need to figure out how to cut this recipe down to a manageable amount. I also think I can simplify some of this. This is a restaurant style recipe.
Marinade:
1/4 tsp cayenne pepper
1/2 tsp paprika, Spanish
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp McCormick Ground cumin
2 tsp kosher salt
3/4 oz lemon juice, canned or bottled, fluid oz
Combine the chicken marinade in a shallow pan. Add the chicken and toss to evenly coat. Marinate, refrigerated, for at least 2 and up to 12 hours.
1/8 cup olive oil
1 cup fat-free chicken broth
4 oz Kalamata Olives
1 pound tomatoes, Diced with Seeds and Skin removed
1 pound roasted red peppers
1 tsp cilantro
2 tsp kosher salt
10 Weight Watchers 100% Whole Wheat Pita Pocket Bread
10 skinless chicken drumstick, raw
Heat the oil in a roasting pan. Remove the chicken from the marinade and place it in the roasting pan. Brown the chicken evenly and remove from the pan.
Deglaze the pan with the stock and return the legs to the pan. 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. Degrease the liquid and reserve.
Pull the Chicken meat from the bones and place in a large bowl. Add the tomatoes, peppers, braising liquid, cilantro, [parsley, and salt and toss well.
Fill a pita bread with 2oz of chicken mixture.