1 1/2lbsbonelessskinless chicken thighs, cut into 1-inch pieces
2tablespoonsolive oil
1large oniondiced
2clovesgarlicminced
1teaspoonground cumin
1teaspoonground coriander
1/2teaspoonground cinnamon
1/4teaspoonground ginger
1/4teaspoonground turmeric
1/4teaspooncayenne pepper
1/2teaspoonsalt
1/4teaspoonblack pepper
1/4cupchicken broth
1/4cupchopped dried apricots
1/4cupchopped pitted green olives
2tablespoonshoney
2tablespoonschopped fresh parsley
2tablespoonschopped fresh cilantro
8pita pocketswarmed
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
Add the cumin, coriander, cinnamon, ginger, turmeric, cayenne pepper, salt, and black pepper to the skillet and stir to combine.
Pour in the chicken broth and bring to a simmer. Reduce heat to low and let simmer for 10-15 minutes, or until the chicken is cooked through.
Stir in the chopped apricots, green olives, honey, parsley, and cilantro. Cook for an additional 5 minutes, or until the sauce has thickened.
Cut the warmed pita pockets in half and fill each half with the chicken mixture.
Serve hot and enjoy!
Notes
Tips and Tricks
To save time, chop the onion and garlic in advance and store in an airtight container in the refrigerator.Use a mandoline slicer to slice the onion thinly and evenly.Cut the chicken into even-sized pieces to ensure even cooking.Warm the pita pockets in the oven or toaster oven to make them crispy.
