Moroccan Chicken Sandwiches

  • Yield 4 servings


1/2 pound Kirby (pickling) cucumber, unpeeled, thinly sliced
3 tablespoons seasoned rice vinegar
3 tablespoons sugar
3 tablespoons commercial harissa sauce (I used Mustapha's Moroccan Harissa from
-- Haddouch Gourmet Imports)
2 tablespoons mayonnaise
4 teaspoons finely chopped pitted brine cured green olives
1 teaspoon lime juice
1 large clove garlic, finely minced
4 -- skinned & boned chicken breast halves (about 6 ounces each)
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 tablespoons olive oil
4 -- (6 inch) club rolls, split & toasted on both sides
8 slices plum tomato (sliced crosswise)


In a small bowl combine the sliced cucumbers, rice vinegar and sugar and let stand 30 minutes, then drain well. Combine the harissa, mayonnaise, olives, lime juice and garlic in a small bowl.

Pound chicken breasts to even 1/4-inch thickness. Combine the cumin and next 6 ingredients. Sprinkle onto both sides of chicken breasts. Heat olive oil in a large saute pan and saute chicken until golden brown and cooked through, 4 to 5 minutes per side. Remove to a cutting board and let stand 5 minutes, then cut into 1/2-inch-thick slices. Spread harissa mayo on cut sides of rolls. Place chicken slices on bottom halves of rolls and top with tomato and cucumber (you may not need all of the cucumber). Replace roll tops.

Makes 4 servings.



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