Moroccan Chicken Tagine Pockets Recipe



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

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.


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