One of the great things about tacos is the endless possibilities that comes with them! I’ve always loved Moroccan food and I thought that tacos would be a great way to experience it again. The chicken is seasoned with a fragrant blend of spices and shreds easily with a fork. I always choose whole chickens for taco meat as I’ve noticed they come out perfectly tender every time. I chose a spicy salsa based on the flavors of traditional Moroccan Harissa paste. It gave the tacos a good amount of spiciness and flavor. Since preserved lemon is an important ingredient in Moroccan food I topped the tacos with a refreshing Preserved Lemon and Mint Salsa. To cool things down I garnished the tacos with creamy goat cheese.
Moroccan Chicken Tacos With Harissa Salsa and Goat Cheese
(Makes 12 tacos)
- 1 4lb whole chicken
- 2 tsp olive oil
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp turmeric
- 2 tsp cinnamon
- 1 tbsp honey
- 1/2 cup chicken stock or water
- salt and pepper to taste
- 1 batch Harissa salsa (recipe below)
- 1 batch Preserved Lemon and Mint salsa
- 1 dozen soft corn tacos
- goat cheese, crumbled
- In a glass dish, rub olive oil, salt and pepper onto the chicken.
- In a bowl, mix the turmeric, cumin, cinnamon, and paprika.
- Rub the spice blend evenly over the chicken, drizzle with honey, and fill the dish with the chicken stock or water.
- Cover with aluminum foil and bake in a preheated 375F oven for about 1 1/2-2 hours, or until an internal thermometer reaches 165-170F.
- While the chicken is baking make the harissa and preserved lemon salsas.
- Remove from the oven and let sit for 5 minutes, covered.
- Shred the meat with a pair of forks in a bowl.
- Pour some of the juice over the meat and let sit, covered, for about a minute.
- Meanwhile, lightly warm the taco shells.
- Assemble each taco with a serving of chicken, the salsas, and goat cheese.
(Makes 12 servings)
- 30 Arbol Chilies (or 2 large handfuls), dried
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 2 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp ground caraway seeds
- 1 tsp cumin
- 1/4 cup warm water
- Boil the chilies for about 10-15 minutes until soft. Drain and rinse with cold water. Remove the stems.
- Slit each chili down the center and wash off the seeds to remove them.
- Mince the chilies by hand or grind in a food processor to a paste consistency.
- In a bowl, mix the chili paste, olive oil, spices, salt, and garlic.
- Stir in the water until the paste softens and becomes more of a sauce consistency (add more if necessary).