MOROCCAN CHICKEN TAGINE POCKETS

Moroccan Chicken Tagine Pockets image

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

Provided by Taste of Home

Categories Appetizers

Time 5h20m

Yield 14 appetizers.

Number Of Ingredients 12

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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 pitted 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

Steps:

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., Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving., 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, if desired, cilantro.

Nutrition Facts : Calories 164 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 194mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.