Moroccan Chicken with Shredded Cabbage and Tahini Sauce on Pita

Name: Moroccan Chicken with Shredded Cabbage and Tahini Sauce on Pita
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 4 chicken thighs and 4 chicken leg pieces (3 to 4 pounds total); 118 milliliters dried pitted dates; 59 milliliters chopped fresh cilantro, optional; 2 sprigs fresh thyme; 1 cloves garlic, minced; 4 cloves garlic, crushed; 946 milliliters finely shredded green cabbage; 237 milliliters pitted green olives; 1 teaspoons ground cinnamon; 2 teaspoons ground coriander; 1 Tbsp ground cumin; 2 teaspoons ground ginger; 2 teaspoons honey; 6 servings Kosher salt and freshly ground black pepper; 1 teaspoon lemon juice; 2 strips fresh lemon peel; 237 milliliters low-sodium chicken broth; 6 servings Extra-virgin olive oil; 2 teaspoons paprika; 6 servings Pinot grigio, for serving; 118 milliliters chopped roasted pistachios, optional; 4 to 6 whole wheat pitas, toasted; 177 milliliters plain yogurt; 1 pinch Pinch saffron threads, optional; 118 milliliters tahini; 1 medium yellow onion, diced

Moroccan Chicken with Shredded Cabbage and Tahini Sauce on Pita

Moroccan Chicken with Shredded Cabbage and Tahini Sauce on Pita requires roughly 2 hours and 15 minutes from start to finish. This recipe makes 6 servings with 836 calories, 27g of protein, and 49g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. This recipe from Foodnetwork requires onion, to 6 pitas, dates, and ground cumin.

Instructions

Wash and pat the chicken dry.

Ingredients you will need

Whole Chicken

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).

Ingredients you will need

Seasoning Mix

Coriander

Cinnamon

Paprika

Ginger

Olives

Pepper

Cumin

Salt

Equipment you will use

Ziploc Bags

Add the chicken pieces to the bag and toss to coat evenly. Set aside in the refrigerator to marinate for 1 hour.

Ingredients you will need

Chicken Pieces

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.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Dutch Oven

Add a little more oil to the pot and cook the garlic and onions until browned and translucent.

Ingredients you will need

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Add the chicken back to the pot along with the lemon peel, thyme, bay leaf and saffron if using.

Ingredients you will need

Lemon Peel

Bay Leaves

Whole Chicken

Saffron

Thyme

Equipment you will use

Pot

Add the chicken broth, bring to a boil, and then reduce the heat, cover and simmer for 15 minutes.

Ingredients you will need

Chicken Broth

Stir the chicken pieces, and add the olives and dates. Cover and cook until the chicken is very tender, 30 minutes longer.

Ingredients you will need

Chicken Pieces

Whole Chicken

Olives

Dates

Remove the thyme and bay leaf before serving.

Ingredients you will need

Bay Leaves

Thyme

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).

Ingredients you will need

Cabbage

Whole Chicken

Tostadas

Sauce

Pita

Equipment you will use

Frying Pan

Garnish with the pistachios and chopped cilantro if using.

Ingredients you will need

Pistachio Nuts

Cilantro

Drizzle with the Tahini Sauce. Pair with a pinot grigio.

Ingredients you will need

Pinot Grigio

Tahini

Sauce

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.

Ingredients you will need

Salt And Pepper