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

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 29

Previous Next

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.