Moroccan Stuffed Pita with Spiced Chicken and Preserved Lemon

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Batbout is a soft, pillow-shaped Moroccan bread cooked in a dry skillet and famous for holding generous fillings. This version wraps cumin-and-paprika chicken with briny olives, chopped preserved lemon, and fresh herbs. The breads are pillowy inside with a lightly golden crust, perfect for tearing open and stuffing at the table.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 56 gCarbs
• 4 gFiber
• 4 gSugar
• 30 gProtein
• 680 mgSodium
• 420 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the batbout dough

• 2 cups (250 g) all-purpose flour
• 1 cup (185 g) fine semolina
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 2 tbsp olive oil
• 3/4 cup (180 ml) warm water
• Extra flour for dusting

For the chicken filling

• 1 lb (450 g) boneless skinless chicken thighs, diced small
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 1/2 preserved lemon, pulp discarded, rind finely chopped
• 1/3 cup pitted green olives, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

For serving

• Sliced tomatoes
• Sliced cucumber
• Plain yogurt or labneh
• Lemon wedges

Directions

1. Make the dough: In a large bowl, whisk the flour, semolina, yeast, sugar, and salt. Add the olive oil and warm water and stir until a shaggy dough forms.
2. Turn out onto a clean surface and knead for 8 to 10 minutes until smooth, soft, and elastic. Place in a lightly oiled bowl, cover with a kitchen towel, and let rest for 30 minutes.
3. While the dough rests, prepare the filling: heat olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes until softened and translucent. Stir in the garlic, cumin, paprika, turmeric, cinnamon, salt, and pepper and cook 1 minute until fragrant.
4. Add the diced chicken and cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Stir in the preserved lemon, olives, parsley, and cilantro, then remove from heat and set aside.
5. Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a 5-inch round about 1/4 inch thick.
6. Heat a dry cast-iron skillet or griddle over medium heat. Cook each dough round for 2 to 3 minutes per side, without pressing, until puffed and marked with light golden spots. Stack the cooked breads under a clean towel to keep soft.
7. To assemble, slice a deep pocket into the side of each warm bread with a small serrated knife. Open gently and fill with the warm chicken mixture.
8. Arrange two stuffed batbout per plate with sliced tomatoes, cucumber, yogurt, and lemon wedges on the side.

Cook’s Notes

• Don't press the breads while they cook, they need room to puff into the signature pillow shape.
• If you don't have preserved lemon, substitute 1 tablespoon fresh lemon juice plus a pinch of salt and a strip of lemon zest.
• The dough should feel soft and slightly tacky; add flour a tablespoon at a time only if it sticks to your hands.
• Leftover un-stuffed breads reheat beautifully in a dry skillet for 1 minute per side.
• For a vegetarian version, swap the chicken for 1 lb roasted eggplant cubes plus 1 cup cooked chickpeas.

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