Moroccan Chicken Taco
Moroccan Chicken Tacos With Harissa Salsa and Goat Cheese
(Makes 16 tacos)
1 – large fryer chicken (4 pounds or more)
2 tsp olive oil
2 tsp paprika
2 tsp cumin
2 tsp turmeric
2 tsp cinnamon
1 tbsp honey
1/2 cup chicken stock or water
salt and pepper to taste
1 batch Harissa salsa (recipe below)
16 pita pockets
goat cheese, crumbled
In a glass baking dish, rub olive oil, salt and pepper onto the chicken.
In a bowl, mix the turmeric, cumin, cinnamon, and paprika.
Rub the spice blend evenly over the chicken, drizzle with honey, and fill the dish with the chicken stock or water.
Cover with aluminum foil and bake in a preheated 375F oven for about 1 1/2-2 hours, or until an internal thermometer reaches 165-170F.
While the chicken is baking make the harissa salsa.
Remove the chicken from the oven and let sit for 5 minutes, covered.
Shred the meat with a pair of forks in a bowl.
Pour some of the juice over the meat and let sit, covered, for about a minute.
Meanwhile, lightly warm the taco shells or pita bread.
Assemble each taco with a serving of chicken, the salsa, and goat cheese.