Moroccan
Chicken Tagine Pockets Recipe
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
How
To Make Moroccan Chicken Tagine Pockets :
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.
Meanwhile,
combine the carrots, mayonnaise, pomegranate seeds and remaining dates.
Refrigerate, covered, until serving.
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.
Test
Kitchen Tips :
You'll
love the sweet-savory flavor of this make-ahead appetizer.
For
a lower carb option, serve in lettuce cups.
Health
tip:
Using
skinless chicken thighs instead of breast meat keeps the chicken tender, juicy
and flavorful, and only adds about 20 calories per serving.