Moroccan Chicken Tacos
Study Abroad: Granada Spain
As some of you may know, I took a slightly odd path from HS to college. I graduated HS a semester early, and did a college study abroad program during the second semesbeter of my senior year. Despite taking the absolute bare minimum requirements of Spanish in HS I randomly chose to study in Granada Spain and it was one of the best times in my life.
Granada is a beautiful little town at the foothills of the Sierra Nevada Mountains in Southern Spain. It's wintery in the winter but warm in the summer. It's a small enough town that you can walk everywhere without needing to take much public transit but big enough to feel like you're in a city. It's home to one of the largest Universities in Spain with approximately 60K students. My study aborad program had 80 American kids in it and while almost all of them lived in homestays, a handful of us who applied early got to live in dorms mixed in with Spanish students. It was a blast. We ate all of our meals together, had "house moms" that cooked and cleaned and made us feel welcome. But we had all the freedome of being college kids on our own schedule. The neat thing about the town is that it has a heavy Moroccan influence, which means of course Moroccan food. One of my most memorable eating experiences is at a Moroccan restaurant (no idea the name) at the top of Plaza Mirador San Nicholas.
How I Came Up With The Dish:
So a while back I decided, in a slow cooker not a tagine, to try making a Moroccan chicken dish. Over the past few months I have re-made it a ton and perfected it. You can find the spice blend and how to here.
For this meal, I was torn between wanting something wrapped in a tortilla and wanting that Moroccan Chicken flavor so I figured why not combine them.
What I Used (for 2 people plus some leftovers):
- 6 Chicken Thighs Cooked with This Slow Cooker Recipe - I ommited the olives and raisins this time around
- 4 Tortillas
- 1/2 bag of Trader Joe's Cruciferious Crunch Salad
- 1/2 cup of Brianna's Sweet Poppyseed Dressing
- 2 Tbsp Fage Greek Yogurt
- 1/4 cucumber diced
- 1 Tbsp cold water
- 2 tsp lemon juice
- A few pieces of blood orange (grapefruit would work too!)
- While your chicken is cooking, make your salad/toppings.
- For the salad it was literally tossing the veggies with the poppyseed dressing + 1 tsp of lemon juice.
- For the Greek Yogurt topping I combined the Greek Yogurt, diced cucumber, 1 Tbsp cold water, 1 tsp lemon juice and mixed well. Add slices of blood orange for an extra tart kick!
- For the tacos simply fill each tortilla with the chicken/dried apricot/sauce mixture from the slow cooker and top with whichever you prefer - kale or greek dressing or both!