Moroccan Chicken Tagine Pockets

Name: Moroccan Chicken Tagine Pockets
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 14 mini sandwiches
Cuisine: Africa, Moroccan
Ingredients: 1-1/2 pounds boneless skinless chicken thighs; 1 cup chunky salsa; 1/2 cup pomegranate juice, divided; 1/2 cup 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 20 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Arlene Erlbach, Morton Grove, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 26, 2023

I enjoy shredded chicken dishes, pita sandwiches and Moroccan seasonings. The addition of the carrot salad laced pomegranate seeds and with dates lends an extra punch and crunch. Mini flour tortillas can be substituted for pitas. —Arlene Erlbach, Morton Grove, Illinois

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.

Test Kitchen tips

You'll love the sweet-savory flavor of this make-ahead appetizer.

For a lower carb option, serve in lettuce cups.

TEST KITCHEN APPROVED

Moroccan Chicken Tagine Pockets

1 Reviews Add your review

Yield:14 mini sandwiches

Prep:20 min

Cook:5 hours

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Ingredients

1-1/2 pounds boneless skinless chicken thighs
1 cup chunky salsa
1/2 cup pomegranate juice, divided
1/2 cup 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

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Directions

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 cilantro if desired.