Moroccan Chicken With Shredded Cabbage And Tahini Sauce On Pita Recipes

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MOROCCAN CHICKEN WITH SHREDDED CABBAGE AND TAHINI SAUCE ON PITA



Moroccan Chicken with Shredded Cabbage and Tahini Sauce on Pita image

Provided by Guy Fieri

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 29

4 chicken thighs and 4 chicken leg pieces (3 to 4 pounds total)
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons paprika
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
4 cloves garlic, crushed
1 medium yellow onion, diced
2 strips fresh lemon peel
2 sprigs fresh thyme
1 bay leaf
Pinch saffron threads, optional
1 cup low-sodium chicken broth
1 cup pitted green olives
1/2 cup dried pitted dates
4 cups finely shredded green cabbage
4 to 6 whole wheat pitas, toasted
1/2 cup chopped roasted pistachios, optional
1/4 cup chopped fresh cilantro, optional
Tahini Sauce, recipe follows:
Pinot grigio, for serving
3/4 cup plain yogurt
1/2 cup tahini
2 teaspoons honey
1 teaspoon lemon juice
1/2 clove garlic, minced
Kosher salt and freshly ground black pepper

Steps:

  • Wash and pat the chicken dry. Combine the cumin, coriander, ginger, paprika and cinnamon in a large plastic bag. Season the spice blend with pepper and a little salt (remember the olives will be salty so go easy). Add the chicken pieces to the bag and toss to coat evenly. Set aside in the refrigerator to marinate for 1 hour.
  • Set a large Dutch oven over medium-high heat and coat with olive oil. Brown the chicken in two batches, and then transfer to a platter. Add a little more oil to the pot and cook the garlic and onions until browned and translucent. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf and saffron if using. Add the chicken broth, bring to a boil, and then reduce the heat, cover and simmer for 15 minutes.
  • Stir the chicken pieces, and add the olives and dates. Cover and cook until the chicken is very tender, 30 minutes longer. Remove the thyme and bay leaf before serving.
  • Serve the chicken with the pan sauce on a bed of the finely shredded cabbage on top of a whole toasted pita (cut in wedges, but still set on plate as a whole round pita, like a tostada). Garnish with the pistachios and chopped cilantro if using. Drizzle with the Tahini Sauce. Pair with a pinot grigio.
  • Combine the yogurt, tahini, honey, lemon juice and garlic in a food processor, or mix together well in a large bowl until well combined and completely smooth. Thin with water as desired. Season with salt and pepper.

MOROCCAN CHICKEN TAGINE POCKETS



Moroccan Chicken Tagine Pockets image

I enjoy shredded chicken dishes, Moroccan seasonings and pita sandwiches. The addition of the carrot salad laced with dates and pomegranate seeds lends an extra punch and crunch. Mini flour tortillas can be substituted for pitas. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 5h20m

Yield 14 appetizers.

Number Of Ingredients 12

1-1/2 pounds boneless skinless chicken thighs
1 cup chunky salsa
1/2 cup pomegranate juice, divided
1/2 cup pitted dates, chopped and divided
2 tablespoons honey
1 tablespoon Moroccan seasoning (ras el hanout)
1-1/2 teaspoons garlic powder
1-1/4 cups shredded carrots
3 tablespoons mayonnaise
2 tablespoons pomegranate seeds
7 miniature pita pockets, halved
Minced fresh cilantro, optional

Steps:

  • Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours., Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving., Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.

Nutrition Facts : Calories 164 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 194mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.

MOROCCAN CHICKEN WRAP WITH TAHINI SAUCE



Moroccan Chicken Wrap With Tahini Sauce image

Delicious for those who love Moroccan flavorings, really low fat and really quick to prepare. From an October 2005 issue of the Australian magazine 'Fresh Living'. The preparation time below does not include the 15 minutes marinating time.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

4 large chicken thigh fillets
1 tablespoon olive oil
2 teaspoons moroccan mixed spice
1 lemon, zest of
120 g baby parisienne mixed salad greens
2 tomatoes, sliced
4 round pita breads
3/4 cup Greek yogurt
1 tablespoon tahini
2 garlic cloves, crushed
1 tablespoon lemon juice
salt, to taste
fresh ground pepper, to taste

Steps:

  • Place the chicken thighs in a shallow dish, combine the Moroccan spice mix, lemon zest and salt and pepper and rub it into the chicken thighs; cover and marinate for 15 minutes.
  • Meanwhile, combine the yoghurt, tahini, garlic and lemon juice in a bowl and season to taste. Set aside.
  • Cook the chicken under a preheated grill for 10-12 minutes, turning halfway through the cooking time. Rest for 5 minutes, then thinly slice.
  • Arrange the mixed salad leaves, tomatoes, tahini sauce and sliced chicken in the centre of each flatbread. Wrap and serve warm.

Nutrition Facts : Calories 230.5, Fat 6, SaturatedFat 0.8, Sodium 327.8, Carbohydrate 37.6, Fiber 2.5, Sugar 2.5, Protein 6.8

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