Chicken Sliders Morocco

  • Yield: servings


Carrot Salad
2tablespoons olive oil
2tablespoons lemon juice
1/2cup chopped cilantro
1teaspoon ground cumin
1/2teaspoon salt
2cups shredded carrots
3/4cup diced roasted red bell pepper
1/2cup coarsely chopped pitted oil cured olives
Lemon Feta Spread
1/2cup plain Greek yogurt
1/3cup crumbled feta cheese
2tablespoons chopped flat leaf parsley
2teaspoons grated lemon zest
1/2cup chopped red onion
1/3cup chopped sun dried tomatoes
1teaspoon ground cumin
1teaspoon ground coriander
1/2teaspoon ground cinnamon
3/4teaspoon salt
1/4teaspoon ground black pepper
1/4teaspoon cayenne
1pound ground chicken thighs
-- nonstick cooking spray
8small dinner rolls, split, toasted
8-- English cucumber slices


For carrot salad, in small bowl whisk together olive oil,
lemon juice, cilantro, cumin and salt. Add carrots, bell
pepper and olives; mix well. Set aside while preparing

For feta spread, in small bowl combine yogurt, feta, parsley
and lemon zest; mix well. Cover and refrigerate.

For burgers, in large bowl combine onion, tomatoes, cumin,
coriander, cinnamon, salt, black pepper and cayenne; mix well.
Gently mix in chicken until blended. Shape into eight 1/2-
inch thick patties. Spray nonstick skillet or stovetop grill
pan with cooking spray; heat over medium heat. Add patties
and cook 10 to 12 minutes, turning once, or until thermometer
registers 160.

To assemble, layer on roll bottoms the cucumber and chicken
patties. Top each with lemon feta spread, a teaspoon of
carrot salad and roll tops. Serve with remaining carrot
salad. Garnish with cilantro sprigs, if desired. Makes 4