Moroccan Chicken Tagine Pockets

Total Time

Prep: 20 min. Cook: 5 hours


14 sandwiches

Updated: Sep. 12, 2023
I enjoy shredded chicken dishes, pita sandwiches and Moroccan seasonings. The addition of the carrot salad laced pomegranate seeds and with dates lends an extra punch and crunch. Mini flour tortillas can be substituted for pitas. —Arlene Erlbach, Morton Grove, Illinois
Moroccan Chicken Tagine Pockets Recipe photo by Taste of Home


  • 1-1/2 pounds boneless skinless chicken thighs
  • 1 cup chunky salsa
  • 1/2 cup pomegranate juice, divided
  • 1/2 cup pitted dates, chopped and divided
  • 2 tablespoons honey
  • 1 tablespoon Moroccan seasoning (ras el hanout)
  • 1-1/2 teaspoons garlic powder
  • 1-1/4 cups shredded carrots
  • 3 tablespoons mayonnaise
  • 2 tablespoons pomegranate seeds
  • 7 miniature pita pockets, halved
  • Minced fresh cilantro, optional


  1. Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, the honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours.
  2. Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving.
  3. Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.
Health tip: Using skinless chicken thighs instead of breast meat keeps the chicken tender, juicy and flavorful, and only adds about 20 calories per serving.
Test Kitchen tips
  • You'll love the sweet-savory flavor of this make-ahead appetizer.
  • For a lower carb option, serve in lettuce cups.
  • Nutrition Facts

    1 appetizer: 164 calories, 6g fat (1g saturated fat), 33mg cholesterol, 194mg sodium, 17g carbohydrate (7g sugars, 1g fiber), 11g protein.

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