Tuesday, January 14, 2014

Spiced Moroccan Chicken Wrap with Eggplant Tomato Jam

I know, I know... long time, no cook.  But it's not that I haven't been cooking, it's just that what I have been cooking hasn't been new or particularly blog-worthy.  And, yes, since moving to Bangkok I have definitely been cooking a little bit less frequently.  Food is so delicious and cheap here, whether on the street, in a restaurant or at the market!

Anyway, this spiced Moroccan chicken wrap is a recipe from The Cozy Apron that I have cooked twice now, once in Jakarta and once in Bangkok, and both times I failed to get a good photo because it was dark and also because the dish was so tasty we snarfed it down immediately.  But please do check out The Cozy Apron for some mouthwatering pics.

The dish is full of spices and garlic and pretty healthy: awesome.  It consists of 3 parts (hummus, spiced and grilled chicken, eggplant and tomato "jam"), which seems like a lot, but none of the steps is particularly taxing or time-consuming.  You can make the hummus in advance (although we liked it to be room temp on the sandwiches, not cold), which helps the flavors meld and the chicken can be marinated overnight (I started marinating mine in the morning and that was sufficient, too).  We thought the sandwiches were good with a little lettuce for crunch, too.  Mmmm.