Moroccan Chicken Sandwiches

  • Yield: 4 servings


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