Moroccan Chicken Pita Sandwiches - Unknown Cookbook

Chicken Marinade
1/4 teaspoon ground cayenne
1/2 teaspoon Spanish paprika
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 teaspoons kosher salt
3/4 ounce fresh lemon juice

10 skinless chicken legs
1 1/2 ounce extra-virgin olive oil
8 oz chicken stock
4 oz pitted chopped Kalamata olives
1 pound 11 oz tomato concasse (tomatoes that have been seeded, peeled, and roughly chopped)
1 pound diced roasted peppers
1 teaspoon chopped cilantro
1 teaspoon chopped parsley
2 teaspoons kosher salt
10 pieces pita bread

Combine the chicken marinade ingredients in a shallow pan. Add the chicken and toss to evenly coat. Marinate, refrigerated, for at least 2 and up to 12 hours.

Heat the oil in a roasting pan. Remove the chicken from the marinade and place it in the roasting pan. Brown the chicken evenly and remove from the pan.

Deglaze the pan with the stock and return the legs to the pan. Add the olives, bring to a simmer, cover, and braise until the meat is fork tender. Cool the chicken in the braising liquid. Remove the chicken from the liquid. Degrease the liquid and reserve.

Pull the chicken meat from the bones and place in a large bowl. Add the tomatoes, peppers, braising liquid, cilantro, parsley, and salt and toss well.

For each portion: Fill a pita bread with 2 ounces chicken mixture.