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4 tablespoons (60 mL) olive oil, divided

1 garlic clove, crushed

8 ounces (227 g) roasted red peppers, drained, prepared

¼ teaspoon (1 mL) cumin

½ teaspoon (2 mL) coriander

½ teaspoon (2 mL) sweet paprika

1½ teaspoons (7 mL) sea salt

1 teaspoon (5 mL) fresh lemon juice

¾ pound (342 g) boneless skinless chicken breast

½ cup (120 mL) chicken broth

1 piece of preserved lemon, flesh removed, rind only

¾ cup (180 mL) Greek yogurt

5 tablespoons (75 mL) olive oil

2 tablespoons (30 mL) warm water

1/8 teaspoon (1 mL) ground black pepper

¼ teaspoon (1 mL) granulated sugar

2 tablespoons (30 mL) green olive tapenade, prepared

1 cup (75 g) fresh baby spinach leaves, de-stemmed

¼ red onion, thinly sliced

6 ACE® Swiss Triangles, thawed

In a sauté pan, heat 2 tablespoons (30 mL) olive oil on medium-low heat. Add the crushed garlic and cook for 2 minutes, stirring frequently. In a blender, combine the garlic oil, roasted red peppers, cumin, coriander, paprika, sea salt and lemon juice. Puree until smooth. Set aside.

In a heavy-gauge sauté pan, heat 2 tablespoons (30 mL) olive oil on medium heat. Add the chicken breasts. Sear each side for a few minutes. Pour the chicken stock and (red pepper) harissa sauce over the chicken, cover, and cook on very low heat for about an hour or until the chicken is fork tender. Shred the chicken with two forks and set aside, retaining the extra sauce. Hold warm.

In a food processor, add preserved lemon skin, Greek yogurt, 5 tablespoons (75 mL) olive oil, warm water, black pepper, and granulated sugar. Pulse until smooth and set aside.

Slice the rolls in half. Spread the bottom of each roll with 2 tablespoons (30 mL) yogurt sauce.

In a small bowl combine 3 ounces (85 g) pulled chicken, 1 tablespoon (15 mL) extra harissa sauce, ½ ounce (15 g) spinach leaves and sliced red onion. Place the chicken mixture over the yogurt sauce. Drizzle with 1 teaspoon (5 mL) olive tapenade, top with the remaining roll half, and serve immediately.

Serve harissa-spiced pulled chicken, preserved lemon yogurt, green olive tapenade, spinach and red onion on an ACE® Swiss Triangle, to offer a flavourful sandwich that will take center stage on your menu.

MOROCCAN CHICKEN SANDWICH

INGREDIENTS PREP STEPS SERVINGS: 6

WANT TO TRY IT? ASK YOUR REP ABOUT THE ACE® SWISS TRIANGLE (43109)

CHEF’S TIP26% of consumers would like

more restaurants to offer ethnic sandwiches and sandwich ingredients.

Technomic Canadian Sandwich Consumer Trend Report, 2016