Moroccan Ras el Hanout Chicken & Crispy Chickpea Power Pitas with Whipped Honey-Feta

This fusion recipe combines the aromatic warmth of Moroccan Ras el Hanout with the satisfying crunch of air-fried chickpeas. Tender, quick-marinated chicken pairs with creamy whipped feta sweetened with honey for a perfect balance. It's a complete, protein-packed meal that delivers restaurant-quality flavors in one easy skillet and sheet pan assembly.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• For the Chicken & Marinade:
• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp Ras el Hanout spice blend
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• For the Crispy Chickpeas:
• 1 (15 oz) can chickpeas, rinsed, drained, and patted dry
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• Pinch of salt
• For the Whipped Honey-Feta:
• 4 oz (115g) feta cheese, crumbled
• 1/4 cup plain Greek yogurt
• 1 tbsp honey
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• For Assembly:
• 4 whole wheat or gluten-free pita breads, warmed
• 1 cup shredded romaine lettuce
• 1/2 cup thinly sliced red onion
• 1/4 cup fresh mint leaves
• Lemon wedges for serving

Instructions

1. 1. In a medium bowl, combine the Ras el Hanout, Greek yogurt, lemon juice, minced garlic, smoked paprika, salt, pepper, and olive oil. Add chicken pieces and toss to coat thoroughly. Let marinate for 10-15 minutes at room temperature.
2. 2. Preheat air fryer to 400°F (200°C). Toss the dried chickpeas with cumin, turmeric, garlic powder, olive oil, and salt. Air fry for 12-15 minutes, shaking halfway, until golden and crispy.
3. 3. While chickpeas cook, heat a large non-stick skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C).
4. 4. Prepare the whipped honey-feta: In a food processor or blender, combine crumbled feta, Greek yogurt, honey, and lemon zest. Blend until smooth and creamy, about 30 seconds. Stir in chopped dill by hand.
5. 5. Warm the pita breads in a toaster, oven, or dry skillet for 30-60 seconds until pliable.
6. 6. Spread a generous layer of whipped honey-feta onto each warmed pita.
7. 7. Top with shredded romaine lettuce, then add the cooked Ras el Hanout chicken pieces.
8. 8. Scatter the crispy air-fried chickpeas over the chicken.
9. 9. Garnish with sliced red onion and fresh mint leaves.
10. 10. Serve immediately with lemon wedges on the side for an extra bright finish.

Chef's Note

For maximum flavor, don't skip the 10-15 minute marinating time—it tenderizes the chicken and allows the Ras el Hanout spices to penetrate deeply. If you don't have an air fryer, roast chickpeas on a baking sheet at 425°F (220°C) for 20-25 minutes.

Make-Ahead Tips

Marinate chicken up to 24 hours ahead. Whipped honey-feta can be made 2 days in advance and stored airtight in the refrigerator. Crispy chickpeas are best made fresh but can be stored in an open container at room temperature for 1 day.

Substitutions

Chicken thighs can be swapped for chicken breast or large shrimp. Use dairy-free yogurt and vegan feta for a plant-based version. For gluten-free, use gluten-free pitas or serve over greens as a power bowl.