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Moroccan Chicken Tagine Pockets

5 from 1 vote
I highly recommend the Moroccan Chicken Tagine Pockets recipe If you're looking for a new and exciting recipe to try.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 8 Servings
Course: Anytime, Side Dish, Snack
Cuisine: Moroccan
Calories: 348
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chicken broth
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped pitted green olives
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • 8 pita pockets warmed

Equipment

  • Large Skillet
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Spatula
  • wooden spoon

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
  2. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
  3. Add the cumin, coriander, cinnamon, ginger, turmeric, cayenne pepper, salt, and black pepper to the skillet and stir to combine.
  4. Pour in the chicken broth and bring to a simmer. Reduce heat to low and let simmer for 10-15 minutes, or until the chicken is cooked through.
  5. Stir in the chopped apricots, green olives, honey, parsley, and cilantro. Cook for an additional 5 minutes, or until the sauce has thickened.
  6. Cut the warmed pita pockets in half and fill each half with the chicken mixture.
  7. Serve hot and enjoy!

Notes

Tips and Tricks

To save time, chop the onion and garlic in advance and store in an airtight container in the refrigerator.
Use a mandoline slicer to slice the onion thinly and evenly.
Cut the chicken into even-sized pieces to ensure even cooking.
Warm the pita pockets in the oven or toaster oven to make them crispy.