Marrakesh Chicken Flatbreads

Exotic Moroccan flavors are prominent in this delicious grilled chicken, walnut, fig and raisin sandwich.

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Ingredients:

• 1 pound chicken thighs, boneless and skinless
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 1/3 cup walnuts
• 1/3 cup dried figs, chopped
• 1/3 cup raisins
• 2 cloves garlic, minced
• 1/3 cup water
• 2 Tablespoons honey
• 2 Tablespoons lemon juice
• Salt
• Freshly ground black pepper
• 4 Middle-Eastern style flatbreads
• 1 Tablespoon fresh mint leaves, finely minced
• Moroccan Spice Rub:
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp cayenne
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 2 tsp ground salt
• 1/4 tsp freshly ground black pepper

Method

Heat a grill to medium-high heat. Coat chicken with Moroccan Spice Rub and place in a non-reactive baking dish large enough to hold all the chicken. Add 1/4 cup olive oil to chicken and rub to coat then marinate for 30 minutes. Add walnuts to medium skillet and place skillet on grill. Toast for 2 minutes and remove from heat. Add figs, raisins, garlic, water, and honey to a medium saucepan on grill. Stirring constantly, bring to a boil and cook until the mixture thickens significantly, about 5 minutes, and remove from heat. Once mixture has cooled, add fig mixture, toasted walnuts, lemon juice, and 1/4 cup extra virgin olive oil to bowl of food processor and process until smooth. Season to taste with salt and pepper and set aside. Brush remaining tablespoon of olive oil on both sides of flatbreads. Grill flatbreads on one side only, for 3-4 minutes and remove from heat. Place thighs on grill and cook on each side for 5 minutes, or until completely cooked through, and remove from the heat. Spread a generous amount of fig mixture on one side of each flatbread (the side with the grill marks). When chicken has cooled enough to handle, cut it into 1/2 inch pieces. Sprinkle chicken pieces and mint on top of each flatbread. Place flatbreads back on grill and cook for 3-4 minutes. Remove from heat and cut each flatbread into 4 pieces and serve. Moroccan Spice Rub: In a small bowl, combine cumin, coriander, cayenne, cinnamon, ginger, nutmeg, cloves, salt, and pepper. Mix until well combined.

Notes:

Number of servings: 4

Submitted By: film_score
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