Combine cumin, coriander, chili powder, and 1/2 tsp salt in a plastic bag. Add chicken and shake to coat.
Heat 1 Tbsp olive oil in sauté pan. Add garlic and sauté until golden, 2 minutes. Transfer garlic to small mixing bowl. Add chicken to the sauté pan and sauté until cooked through, about 5-6 minutes. Transfer chicken to a large mixing bowl.
In the small bowl with the garlic, add lemon peel, lemon juice, remaining slat and black pepper. Drizzle in the remaining 3 Tbsp. olive oil in a thin stream, whisking to combine. Add beans, scallions, and peppers to the chicken. Stir in dressing to combine. Mix in parsley.
Cut top off the pitas to open. Divide chicken mixture among the pitas and top each with a dollop of plain yogurt to garnish.
Originally Submitted
1/9/2014
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