Chicken Sliders Morocco

  • Yield servings

Ingredients

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

Instructions

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
burgers.

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
servings.

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