This recipe is great for both fast and easy weeknight dinners and for entertaining! Ras el hanout is a mixture of ground spices that typically includes various peppers, cardamom, ginger, cinnamon, nutmeg, turmeric and mace. It can be found in the spice section of well-stocked supermarkets. For a more peppery slider, substitute baby arugula for the leaf lettuce. —Kathi Jones-DelMonte, Rochester, New York
Moroccan-Spiced Chicken Sliders Recipe photo by Taste of Home
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1 container (6 ounces) plain yogurt, divided
2 tablespoons Dijon mustard
2 teaspoons grated lemon zest
1 teaspoon grated orange zest
3 tablespoons chopped fresh mint
4 teaspoons minced garlic
2 teaspoons ras el hanout (Moroccan seasoning)
1-1/2 teaspoons coarsely ground pepper
1 teaspoon ground cumin
1 teaspoon kosher salt
1 pound ground chicken
2 tablespoons canola oil
4 miniature pita pockets, halved and warmed
8 red leaf lettuce leaves
8 slices tomato
In a small bowl, stir together 2/3 cup yogurt, mustard and zests. Refrigerate until serving.
In a large bowl, combine remaining 2 tablespoons yogurt, mint, garlic, ras el hanout, pepper, cumin and salt. Crumble chicken into bowl; mix lightly but thoroughly. Shape into 8 1/2-in.-thick patties; press small indention in middle of each patty.
In a large nonstick skillet, heat oil over medium heat. Add patties; cook until golden brown and no longer pink, 4-5 minutes on each side. Serve patties inside pita pocket with sauce, lettuce and tomato.