Moroccan-Style Chicken Sandwich
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Currants (dried)2 tbsps
Ground Coriander1 tbsp
Ground Cardamom1 tbsp
Ground Cinnamon1 cup
Chicken Stock (about)2 cups
Tomatoes (diced cored)2 tbsps
Sherry Vinegar1 cup
Harissa (or more)Directions:
1
Place currants in a small bowl
2
Pour hot water over to cover by 1"
3
Set aside
4
Whisk coriander, cardamom, and cinnamon in another small bowl for spice mix
5
Drain any juices from chicken into a measuring cup
6
Add enough chicken stock to cup to measure 3/4 cup
7
Pour into a large bowl
8
Coarsely shred chicken (discard skin and bones); add to bowl with juices
9
Sprinkle 2 tablespoons spice mix over; toss to coat
10
Combine tomatoes, olives, almonds, 1/2 cup oil, and vinegar in a medium bowl
11
Drain currants; add to tomato relish
12
Season relish to taste with salt
13
Add half of relish to chicken mixture
14
Set remaining relish aside
15
Whisk yogurt and harissa in another small bowl to blend
16
Season to taste with salt and more harissa, if desired
17
Preheat broiler
18
Brush flatbreads with oil
19
Broil until charred in spots, watching closely to prevent burning, 1-2 minutes per side
20
Arrange chicken mixture, relish, harissa yogurt, and bread on table so your guests can assemble sandwiches
21
Place currants in a small bowl
22
Pour hot water over to cover by 1"
23
Set aside
24
Whisk coriander, cardamom, and cinnamon in another small bowl for spice mix
25
Drain any juices from chicken into a measuring cup
26
Add enough chicken stock to cup to measure 3/4 cup
27
Pour into a large bowl
28
Coarsely shred chicken (discard skin and bones); add to bowl with juices
29
Sprinkle 2 tablespoons spice mix over; toss to coat
30
Combine tomatoes, olives, almonds, 1/2 cup oil, and vinegar in a medium bowl
31
Drain currants; add to tomato relish
32
Season relish to taste with salt
33
Add half of relish to chicken mixture
34
Set remaining relish aside
35
Whisk yogurt and harissa in another small bowl to blend
36
Season to taste with salt and more harissa, if desired
37
Preheat broiler
38
Brush flatbreads with oil
39
Broil until charred in spots, watching closely to prevent burning, 1-2 minutes per side
40
Arrange chicken mixture, relish, harissa yogurt, and bread on table so your guests can assemble sandwiches