Moroccan-Style Chicken & Bacon Flatbreads
with Cheddar, Pickled Shallot, Sumac Sauce & Pepitas
- Milk
- Sesame
- Wheat
- Soy
- May contain traces of allergens
Golden-brown, crispy flatbreads form the base for a savory chicken topping. This chicken, simmered with ras el hanout, garlic powder, and tomato paste, is sprinkled with cheddar and baked until the cheese is melted and bubbly. Final flourishes of tangy sumac sauce, pickled shallots, scallion greens, and crunchy pepitas create a delightful blend of textures and flavors.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
4 ounce
Bacon
10 ounce
Ground Chicken
1 unit
Tomato Paste
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 tablespoon
Ras el Hanout
5 teaspoon
White Wine Vinegar
1 teaspoon
Sumac
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Pepitas
1 unit
Shallot
Not included in your delivery
1.5 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Halve, peel, and thinly slice shallot. Trim and thinly slice scallions, separating whites from greens.
In a small microwave-safe bowl, combine shallot, vinegar, 1 TBSP water, ½ tsp sugar, salt, and pepper (2 TBSP water and 1 tsp sugar for 4 servings).
Cover with plastic wrap and microwave for 30-40 seconds. Set aside to pickle, stirring occasionally, until ready to use in Step 6.
Place flatbreads on a baking sheet (divide between two baking sheets for 4 servings) and rub all over with a drizzle of oil; season with salt and pepper.
Toast, dimpled sides down, on top rack until golden brown, 4-5 minutes. (For 4, toast on top and middle racks, switching rack positions halfway through.)
While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, chicken*, ras el hanout, half the garlic powder (you’ll use the rest later), salt, and pepper; cook, stirring occasionally, until chicken is cooked through, 4-5 minutes.
Add tomato paste and cook, stirring constantly, until fragrant, 30-60 seconds.
Add ¾ cup water and 1 tsp sugar (1¼ cups water and 2 tsp sugar for 4 servings); cook until mixture has thickened, 30-60 seconds.
Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; evenly spread with chicken mixture and sprinkle with cheddar.
Return flatbreads to top rack (top and middle racks for 4 servings) and bake until cheese is melted and bubbly, 3-5 minutes more.
In a second small bowl, combine sour cream, remaining garlic powder, ¼ tsp sumac (½ tsp for 4 servings), a pinch of salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Drizzle flatbreads with sumac sauce and top with pickled shallot (draining first), scallion greens, and pepitas.
Cut flatbreads into pieces. Divide between plates and serve.
