Spiced Chicken Flatbreads with Pickled Shallot and Sumac Sauce

These crispy flatbreads are loaded with savory Moroccan-spiced chicken, melted cheddar cheese and a tangy pickled shallot topping. A creamy sumac sauce and crunchy pepitas add the perfect finishing touches, making this a quick and satisfying meal that’s full of flavor and texture.

Ready in about 30 minutes, this recipe is ideal for busy weeknights when you want something delicious without a lot of fuss. The combination of warm spices, pickled shallots and cool sauce creates a delightful balance that will have everyone asking for seconds.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

20 ounce Ground ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ras el HanoutView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. Wash and dry all produce. Halve, peel and thinly slice the shallot. Trim and thinly slice the scallions, separating whites from greens.
2. In a small microwave-safe bowl, combine the sliced shallot, white wine vinegar, 1 tablespoon water, ½ teaspoon sugar, a pinch of salt and a pinch of pepper. Cover with plastic wrap and microwave for 30-40 seconds. Set aside to pickle, stirring occasionally, until ready to use.
3. Place the flatbreads on a baking sheet. Rub all over with a drizzle of oil and season with salt and pepper. Toast on the top rack, dimpled sides down, until golden brown, 4-5 minutes.
4. While the flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add the scallion whites, ground chicken, ras el hanout, half the garlic powder, salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, 4-5 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, 30-60 seconds. Add ¾ cup water and 1 teaspoon sugar; cook until the mixture thickens, 30-60 seconds.
5. Remove the baking sheet from the oven. Carefully flip the flatbreads so the dimpled sides are up. Evenly spread the chicken mixture over the flatbreads and sprinkle with the shredded cheddar. Return to the top rack and bake until the cheese is melted and bubbly, 3-5 minutes more.
6. In a small bowl, combine the sour cream, remaining garlic powder, ¼ teaspoon sumac, a pinch of salt and pepper. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Drizzle the flatbreads with the sumac sauce, then top with the pickled shallot (drained), scallion greens and pepitas. Cut into pieces and serve.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can use naan, pita or any sturdy flatbread. Adjust toasting time as needed.

What can I substitute for ras el hanout?

You can make a substitute by combining 1 teaspoon each of cumin, coriander and paprika, plus ½ teaspoon each of cinnamon, ginger and turmeric.

How do I store leftovers?

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven to restore crispness.