Chicken Marinade

2 tsp/6.50 g salt
1 tsp/2 g garlic powder
1⁄2 tsp/1 g Spanish paprika

1⁄2 tsp/1 g ground black pepper

1⁄2 tsp/1 g ground cinnamon

1⁄2 tsp/1 g ground cumin
1⁄4 tsp/0.50 g cayenne
3⁄4 oz/23 mL lemon juice

10 skinless chicken breast, Tenderloin or alternative vegan meat
11⁄2 oz/45 mL extra-virgin olive oil
8 oz/240 mL Chicken or Vegetable Stock
4 oz/113 g chopped, Kalamata olives

1 lb 11 oz/765 g tomato concassé
1 lb/454 g diced roasted pepper
1 tsp/1 g chopped cilantro
1 tsp/1 g chopped parsley
2 tsp/6.50 g salt
10 pieces Pocket Pita Bread

1. 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.

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

3. Deglaze the pan with the stock and return the chicken 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.

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

5. To serve, 1 pita bread with 2 oz/57 g chicken mixture.