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.
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.