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.

Total Time:

Servings:
10

Ingredients

TAGINE STREET TACOS INGREDIENTS:

10 ea 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 tsp garlic, minced

3 Tbsp olive oil

¼ cup lemon juice, fresh

1 tsp salt, kosher

¾ cup carrot, puréed

HARISSA SPICED CHICKEN INGREDIENTS:

¾ cup olive oil

2½ Tbsp salt, kosher

2½ tsp black pepper, finely ground

5 lbs chicken thighs, boneless, skinless

4 cups yellow onion, sliced

10 ea garlic, smashed

¾ cup harissa paste

¼ cup Ras al Hanout

5 cups chicken stock

1½ Tbsp lemon zest

5 ea. bay leaf, dry

FENNEL YOGURT INGREDIENTS:

¾ cup fennel, minced

2½ Tbsp fennel fronds, chopped

1¼ cups plain yogurt, full fat

2½ Tbsp lemon juice, fresh

2½ tsp garlic, minced

½ teaspoon salt, kosher

MOROCCAN RELISH INGREDIENTS:

½ cup roma tomato, seeded &diced

1½ cups DOLE® Chef-Ready Cuts Diced Apples, thawed

1 Tbsp Mint, fresh, picked, chopped

1 Tbsp cilantro, chopped

1 Tbsp lemon juice, fresh

1 tsp lemon zest

¼ tsp salt, kosher

Directions

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 Tbsp Moroccan Relish and 1 Tbsp Fennel Yogurt. Serve immediately.

Explore Dole Products in This Recipe

IQF Chef-Ready Cuts Diced Apples

Bring Dole to Your Kitchen