Moroccan Chicken Tagine Pockets

  Chicken & Turkey

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.

Moroccan Chicken Tagine Pockets

Average Rating: 5

TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 14 appetizers.

Ingredients

  • 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

Instructions

  • 1. 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.
  • 2. Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving.
  • 3. 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

1 appetizer: 164 calories, 6g fat (1g saturated fat), 33mg cholesterol, 194mg sodium, 17g carbohydrate (7g sugars, 1g fiber), 11g protein.

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