Moroccan Chicken Sandwiches

Preserved lemon provides a fresh flavor to the marinade.

By / Photography By Elise Crigar | September 25, 2017

Ingredients

  • 11/2 pounds boneless, skinless chicken breast, diced
  • 1 tablespoon preserved lemon, drained and pureed
  • 1/2 teaspoon ras hanout
  • 3 teaspoons canola oil
  • 1/4 cup water
  • 6 ounces Greek yogurt
  • 3 ounces mild harissa paste
  • Pinch of salt
  • 1/2 teaspoon ground cumin
  • 1 cup toasted slivered almonds
  • 1 cup golden raisins
  • 1/2 cup Kalamata olives, pitted
  • Juice of 1 lemon
  • 1 teaspoon olive oil
  • 16 slices Roma tomatoes
  • 4 pocket-less Pita breads

Instructions

Marinate chicken with preserved lemon puree, ras hanout and 1 teaspoon of canola oil for eight hours. Sauté chicken in a pan on medium heat with remaining canola oil. Add water when all sides are brown. Cover with a lid and steam until fully cooked. Whisk together yogurt, harissa paste, salt and cumin. In a small bowl, mix almonds, raisins, olives, lemon juice and olive oil. Lightly toast pita bread.

To assemble sandwiches:
Lay pita down flat and spread ¼ of yogurt sauce down the center of each. Layer four tomato slices on top of yogurt sauce. Divide chicken on top of tomatoes. Arrange almond, olive and raisin salad on top of chicken and serve.

Ingredients

  • 11/2 pounds boneless, skinless chicken breast, diced
  • 1 tablespoon preserved lemon, drained and pureed
  • 1/2 teaspoon ras hanout
  • 3 teaspoons canola oil
  • 1/4 cup water
  • 6 ounces Greek yogurt
  • 3 ounces mild harissa paste
  • Pinch of salt
  • 1/2 teaspoon ground cumin
  • 1 cup toasted slivered almonds
  • 1 cup golden raisins
  • 1/2 cup Kalamata olives, pitted
  • Juice of 1 lemon
  • 1 teaspoon olive oil
  • 16 slices Roma tomatoes
  • 4 pocket-less Pita breads
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