Smoky Harissa Chicken Spelt Pitta Pockets with Herby Yogurt

Spelt harissa chicken pitta pockets pair spiced, charred chicken with a soft spelt pitta and a cool yogurt sauce. The spelt bread has a slightly nutty edge that holds up well against the harissa without turning soggy.

The chicken marinates in harissa paste, yogurt, and lemon juice, so it stays juicy under the sear instead of drying out over the heat. A quick slaw of cabbage and carrot adds crunch, and you don't need any special equipment beyond a skillet.

This is the kind of dinner you can prep in stages. Marinate the chicken in the morning, make the slaw and sauce while it sits, then cook everything in under 15 minutes when you're ready to eat.

If you've never cooked with harissa, start with 2 tablespoons instead of 3. It's a chili paste, and brands vary a lot in heat.

Why You'll Love This Recipe

Chicken marinates ahead so dinner cooks in 15 minutes flat
Spelt pitta adds a nutty bite that plain white pitta lacks
Cooling yogurt sauce balances the harissa heat without dulling it
Everything can be prepped in stages for a low-stress weeknight

Harissa-marinated chicken thighs searing in a skillet with charred edges, being turned with a wooden spatula

Ingredient Notes

Harissa paste: Brands range from mild to very hot. Start with 2 tablespoons if you're not sure how spicy yours is, then adjust to taste.
Chicken thighs: Boneless skinless thighs stay juicier than breast during a hot sear. You can swap in chicken breast, but watch the cook time closely so it doesn't dry out.
Spelt pitta bread: Store-bought spelt pitta works fine here. If you can't find it, whole wheat pitta is the closest substitute in texture.
Greek yogurt: Full-fat yogurt makes a thicker sauce that won't soak through the pitta. Use dairy-free yogurt for a dairy-free version.
Red cabbage: Adds crunch and a bit of color. Green cabbage or a bagged coleslaw mix both work if that's what you have.

Hand holding a spelt harissa chicken pitta pocket over a linen napkin with iced mint tea in the background

Prep Time 15 mins

Cook Time 15 mins

Rest Time 20 mins

Total Time 50 mins

Cooking Method: Stovetop

Cuisine: Middle Eastern

Courses: Lunch

Difficulty: Easy

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.80

Calories: 420

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, High Protein

Description

Chicken thighs soak in a harissa-yogurt marinade, then get seared hot and fast before landing in warm spelt pitta with a lemony slaw and cooling yogurt sauce.

Ingredients

Harissa Chicken

600 g boneless skinless chicken thighs
3 tbsp harissa paste (start with 2 tbsp if unsure of heat)
2 tbsp plain yogurt
1 tbsp olive oil (plus 1 tbsp for cooking)
1 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp salt

Yogurt Sauce

150 g Greek yogurt (full-fat holds up best)
1 tbsp tahini (optional)
1 tsp lemon juice
1 garlic, minced (small clove)
1 tbsp fresh mint, chopped
1 pinch salt

Slaw

150 g red cabbage, shredded
1 carrot, grated (medium)
1/4 red onion, thinly sliced
2 tbsp fresh cilantro, chopped
1 tbsp lemon juice
1 tsp olive oil
1 pinch salt

To Serve

4 spelt pitta breads (store-bought or homemade)

Instructions

Marinate the Chicken

1
In a bowl, mix harissa paste, yogurt, 1 tbsp olive oil, lemon juice, garlic, cumin, and salt.
2
Add chicken thighs and coat completely. Cover and marinate 20 minutes at room temperature, or up to 8 hours in the fridge.

Make the Sauce and Slaw

3
Whisk yogurt, tahini, lemon juice, garlic, mint, and a pinch of salt in a small bowl. Set aside.
4
Toss cabbage, carrot, onion, and cilantro with lemon juice, olive oil, and salt until evenly coated.

Cook the Chicken

5
Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
6
Add chicken thighs and cook 5 to 6 minutes per side, until charred in spots and an instant-read thermometer reads 165 F / 74 C in the thickest part.
7
Transfer to a plate and rest 5 minutes, then slice into strips.

Assemble the Pockets

8
Warm the pitta breads in a dry skillet, about 30 seconds per side, until soft and pliable.
9
Split each pitta open and spread yogurt sauce inside. Fill with sliced chicken and slaw, then serve right away.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 4g20%
Cholesterol 110mg37%
Sodium 680mg29%
Potassium 520mg15%
Total Carbohydrate 36g12%
Dietary Fiber 4g16%
Sugars 5g
Protein 32g64%

Vitamin A 1800 IU
Vitamin C 18 mg
Calcium 90 mg
Iron 3 mg
Vitamin E 1.5 mg
Vitamin K 20 mcg
Thiamin 0.2 mg
Riboflavin 0.3 mg
Niacin 9 mg
Vitamin B6 0.6 mg
Folate 50 mcg
Vitamin B12 0.4 mcg
Phosphorus 260 mg
Magnesium 45 mg
Zinc 2.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Marinate the chicken at least 20 minutes for real flavor, longer if you have time.
Don't crowd the skillet, cook chicken in two batches if your pan is small.
Check chicken hits 165 F / 74 C before pulling it off the heat.
Warm the pitta right before serving so it stays soft enough to fold.

Keywords: spelt pitta pockets, harissa chicken, spelt chicken pitta, harissa pitta recipe

Equipment

10-inch skillet
instant-read thermometer
mixing bowls
box grater

Tips

Marinate the chicken at least 20 minutes, or up to 8 hours in the fridge for deeper flavor.
Pat the chicken dry before it hits the pan so the harissa chars instead of steaming.
Let the chicken rest 5 minutes off the heat before slicing to keep the juices in.
Warm the pitta in a dry skillet for 30 seconds per side so it folds without tearing.
Toss the slaw with lemon juice right before serving so the cabbage stays crisp, not limp.

Variations

Swap the chicken thighs for shrimp and cook just 2 minutes per side for a faster version.
Add crumbled feta and sliced cucumber inside the pitta for extra tang and crunch.
Use harissa on grilled halloumi instead of chicken for a vegetarian take on the same pockets.

Storage and Reheating

Store the cooked chicken, slaw, and yogurt sauce in separate airtight containers in the fridge for up to 3 days. Keeping them apart stops the pitta and slaw from going soggy before you're ready to eat.

Reheat the chicken in a skillet over medium heat for 2 to 3 minutes, or in the microwave in 30-second bursts until warmed through. Warm the pitta separately in a dry pan or toaster.

The raw slaw and yogurt sauce don't freeze well, but the marinated raw chicken freezes fine for up to 2 months. Thaw it in the fridge overnight before cooking.

Serving Suggestions

Serve these pitta pockets with extra harissa on the side for anyone who wants more heat. A bowl of lemony potatoes or a simple rice pilaf turns this into a fuller plate.

For a lighter meal, pair one pocket with a small green salad dressed in olive oil and lemon. A pitcher of mint iced tea or sparkling water with lemon works well alongside the spice.

Leftovers also work cold the next day, packed as a lunchbox-style meal with the chicken and slaw kept separate until you're ready to eat.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-harissa-chicken-pitta-pockets/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!