Moroccan Spiced Chicken with Carrot and Daikon Slaw on Millet Flatbread

 

Ingredients:

 

Moroccan Spiced Chicken

2 tablespoons grapeseed oil

1 tablespooon lemon juice

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon paprika

1/4 teaspoon turmeric

1/2 teaspoon sea salt

1/4 teaspoon black pepper (freshly ground)

 

1 pound chicken, cut into 4-5 portions

 

Millet Flatbread

2 cups millet flour + extra for rolling

1/2 teaspoon salt

2/3 cup water

 

Carrot and Daikon Slaw

1 daikon 

2 small carrots 

 

Garlic Tahini Sauce

1/4 cup plain yogurt

3 tablespoons tahini

juice of 1/2 lemon

2 garlic cloves, minced

sea salt, to taste

black pepper, freshly ground

2 tablespoons water, more if needed

 

Instructions

 

Moroccan Spiced Chicken

In a medium-sized bowl, whisk 1 tablespoon of oil, lemon juice, the spices and salt together.

 

Add the chicken and gently toss to coat all over. Set aside to marinate (can do ahead of time).

 

Place chicken in crock pot/slow cooker and cook until shreddable. I did 1 hour on high then 2 hours on low. You could also sauté the chicken.

 

Shred chicken with a fork.

 

Millet (Bajri) Flatbread

In a medium bowl, mix together the millet flour and salt.

 

Add the water and mix with your hands or a wooden spoon until it forms a smooth dough that looks a little like clay.

 

Divide the dough into six equal parts.

 

Roll each piece of dough between your palms forming a ball and then press the ball between your palms to flatten, creating a disc shape.

Take one disc of dough, make sure to cover the rest so they don’t dry out, and press both sides into the extra bajri flour.

 

Place the disc onto rolling surface. Sprinkle some more dry millet flour on top of the disc and roll it out into about a 6 inch disc. Add more dry flour as needed.

 

Heat a 12 inch cast iron skillet or a non-stick skillet (if using non-stick, heat with a tablespoon of oil and wipe the oil away when ready to cook the flat bread) over a medium heat.

 

Put a single flatbread on the pan. Brush the top with some water.

After about two minutes, when the flatbread has a few bubbles and starts to brown underneath, flip it over.

 

When it is is evenly cooked on both sides, remove it from the pan and toast it directly over the flame for about 20 to 30 seconds. Make sure to move the flatbread around to avoid burning.

 

Carrot and Daikon Slaw

Shred carrots and daikon, or cut into matchsticks.

 

Garlic Tahini Sauce

Place all ingredients in a blender and process until smooth.

 

To serve: top each flatbread with your favorite greens, shredded carrots and daikon, chicken, and drizzle tahini sauce on top.

 

 

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