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Tagine Street Tacos

Grilled garlic naan bread filled with braised harissa-spiced chicken and a vibrant Moroccan relish made from diced apples, preserved lemons and chickpeas and finished with a drizzle of fennel yogurt sauce.

Allergens: Gluten (naan), Egg (naan), Dairy (naan and yogurt)


TAGINE STREET TACOS INGREDIENTS:

10 each Naan, grilled, 8”, cut in half
¾ cup Olive oil
¼ cup Granulated garlic
2 cups Roasted Carrot Hummus, sub-recipe
10 cups Harissa-Spiced Chicken, sub-recipe
1¼ cups Moroccan Relish, sub-recipe
1¼ cups Fennel Yogurt, sub-recipe

ROASTED CARROT HUMMUS INGREDIENTS:

1 cup Chickpeas, canned, drained, rinsed
¼ cup Tahini, premade
1 teaspoon Garlic, minced
3 Tablespoons Olive oil
¼ cup Lemon juice, fresh
1 teaspoon Salt, kosher
¾ cup Carrot, puréed

HARISSA SPICED CHICKEN INGREDIENTS:

¾ cup Olive oil
2½ Tablespoons Salt, kosher
2½ teaspoons Pepper, black, finely ground
5 lbs Chicken thighs, boneless, skinless
4 cups Yellow onion, sliced
10 each Garlic, smashed
¾ cup Harissa paste
¼ cup Ras al Hanout
5 cups Chicken stock
1½ Tablespoons Lemon zest
5 each Bay leaf, dry

FENNEL YOGURT INGREDIENTS:

¾ cup Fennel, minced
2½ Tablespoons Fennel fronds, chopped
1¼ cups Plain yogurt, full fat
2½ Tablespoons Lemon juice, fresh
2½ teaspoons Garlic, minced
Salt, kosher ½ teaspoon

MOROCCAN RELISH INGREDIENTS:

½ cup Roma tomato, seeded, small dice
1½ cups DOLE® Chef-Ready Cuts Diced Apples, thawed
1 Tablespoon Mint, fresh, picked, chopped
1 Tablespoon Cilantro, chopped
1 Tablespoon Lemon juice, fresh
1 teaspoon Lemon zest
¼ teaspoon Salt, kosher

ROASTED CARROT HUMMUS DIRECTIONS:

  1. Place all ingredients in food processor and blend until completely smooth.
  2. Cover and reserve chilled until use.

HARISSA SPICED CHICKEN DIRECTIONS:

  1. Heat olive oil in a small Dutch oven.
  2. Sprinkle salt and pepper onto chicken thighs. Sear chicken thighs on both sides until lightly golden. About 3-4 minutes on each side; cook in batches if needed. Set aside.
  3. Add yellow onion and garlic; sauté until fragrant and translucent, about 2 minutes.
  4. Add harissa paste and Ras al Hanout; cook for 30 seconds or until fragrant.
  5. Add chicken thighs and remaining ingredients.
  6. Bring braise to a boil and then reduce heat to simmer. Cook for 15-30 minutes or until meat is cooked and tender and internal chicken temperatures reach 145° F.

FENNEL YOGURT DIRECTIONS:

  1. In a medium bowl, add all ingredients and stir until well combined.
  2. Cover and store chilled until use.

MOROCCAN RELISH DIRECTIONS:

  1. In a medium bowl, add all ingredients and stir until well combined.
  2. Cover and store chilled until use.

TO SERVE:

  1. Preheat grill to high.
  2. Brush naan bread with olive oil; evenly sprinkle granulated garlic on both sides.
  3. Place seasoned naan on heated grill for 1 minute on each side or until grill marks are visible.
  4. On each piece of naan bread, evenly spread ½ cup carrot hummus and cut in half.
  5. Top each half of naan bread with ½ cup Harissa Spiced Chicken, 1 Tablespoon Moroccan Relish and 1 Tablespoon Fennel Yogurt. Serve immediately.
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Yield: 10 portions
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