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:
Place all ingredients in food processor and blend until completely smooth.
Cover and reserve chilled until use.
HARISSA SPICED CHICKEN DIRECTIONS:
Heat olive oil in a small Dutch oven.
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.
Add yellow onion and garlic; sauté until fragrant and translucent, about 2 minutes.
Add harissa paste and Ras al Hanout; cook for 30 seconds or until fragrant.
Add chicken thighs and remaining ingredients.
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:
In a medium bowl, add all ingredients and stir until well combined.
Cover and store chilled until use.
MOROCCAN RELISH DIRECTIONS:
In a medium bowl, add all ingredients and stir until well combined.
Cover and store chilled until use.
TO SERVE:
Preheat grill to high.
Brush naan bread with olive oil; evenly sprinkle granulated garlic on both sides.
Place seasoned naan on heated grill for 1 minute on each side or until grill marks are visible.
On each piece of naan bread, evenly spread ½ cup carrot hummus and cut in half.
Top each half of naan bread with ½ cup Harissa Spiced Chicken, 1 Tablespoon Moroccan Relish and 1 Tablespoon Fennel Yogurt. Serve immediately.
