Taste. Moroccan Chicken Flatbread

Today I tried a new recipe for dinner - this is rare in our household as Joe and I always seem to make the same meals time and time again. Mostly, it's because it's a tried and true recipe that is not too time consuming, nor ingredient involving, and they have stuck in our heads without the need for a recipe. Do you find that's true for yourself?

Anyways, I've had this recipe for months, perhaps even years (and many others mind you!), but when we were last making our grocery list, I added the items we required to it. We have started to make our grocery list based on our meal plans for a two-week increment. Sounds obsessive-compulsive? We've found that if we plan out our meals ahead of time and make a list based off that, we don't come home having to a) open the fridge and b) scratch our heads trying to come up with what to make (Joe and I both hate thinking about what to make!). This way, we look at our list of meals, decide what we feel like that day, and make it! Simple. Anyways, I digress.

A long while back, my friend Becky introduced me to this little secret (ok, not so secret) gem of a restaurant. It's a locally owned business and the food has always been consistently delicious and the service great (if you love quiche, you have to go there for it!). For all of you Edmontonians and visitors, this is one restaurant you have to check out. It's called The Dish. They also have a catering side called The Runaway Spoon. So after going a couple times, I signed up to receive e-mail notifications and every once in awhile they send a recipe that's on their menu (how's that for sharing!?). Where was I going with all this? Oh ya, Moroccan Chicken Flatbread.

I'll share their recipe with you too - it's really tasty!



SAUCE:
1/2 tsp crushed caraway seeds
3 tbsp cumin
3 tbsp minced garlic
1/3 cup tomato paste
1/4 tsp Sriracha (chili paste with garlic)
1 1/2 cup favorite tomato sauce
salt and pepper to taste

Combine all the above ingredients. For a fuller flavor, let sit overnight in the fridge.
NOTE: Instead of all the spices used above, I subbed in Epicure Selection's Moroccan seasoning (2 1/2 tbsp), used 1 tsp minced garlic instead of the 3 tbsp which I thought was alot, and doubled the Sriracha. Spices get expensive and the Epicure seasoning mix that I used, I figured would incorporate the "moroccan" spices.

DRY RUB:
2 tbsp paprika
1 tsp sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp ginger
1/2 tsp cumin
1/4 tsp ground cloves
1/4 tsp cinnamon
1/4 tsp ground allspice
1/4 tsp cayenne

Combine all the above ingredients. Use rub liberally on boneless, skinless chicken breasts. Then grill, pan fry, or bake at 350 degrees F until cooked through and juices rub clear.
NOTE: Again, all I did was use the Epicure Selections Moroccan Seasoning as the rub.

ASSEMBLY:
4-6 flatbreads
Fresh spinach, julienned
1/4 cup dried and pitted dates, julienned (we skipped this as we both don't favor dates)
Roasted red peppers, julienned
Crumbled feta cheese
Fresh cilantro

Spread a layer of the sauce on the flatbreads, then top with thinly sliced chicken breast, julienned dates (sparingly if using), roasted red peppers, and feta cheese. Bake in the oven at 400 degrees F until cheese is melted and flatbread is crispy, about 15 minutes. Garnish with julienned spinach and cilantro.
NOTE: I put spinach on it to cook in the oven and then garnished with some fresh spinach as well. We also took it out after 10-12 minutes.

I hope you give this a try and enjoy it!