Moroccan-Style Chicken & Bacon Flatbreads

🥘 Ingredients

• black pepper
  1 tsp
• cheddar cheese
  1 c
• cooking oil
  4 tsp
• flatbreads
  8 unit
• garlic powder
  2 tsp
• ground chicken
  20 oz
• pepitas
  1 oz
• ras el hanout
  2 tbsp
• salt
  1 tsp
• scallions
  4 unit
• shallot
  2 unit
• sour cream
  6 tbsp
• sugar
  2 tbsp
• sumac
  2 tsp
• tomato paste
  2 unit
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small microwave-safe bowl
• baking sheet
• large pan
• small bowl

1. 

   1

   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.

   shallot: 2 unit, scallions: 4 unit
2. 

   2

   In a small microwave-safe bowl , combine shallot, white wine vinegar , 1 TBSP water, ½ tsp sugar , salt , and black pepper (2 TBSP water and 1 tsp sugar for 4 servings). Cover with plastic wrap and microwave for ⏱️ 30 seconds to 40 seconds. Set aside to pickle, stirring occasionally, until ready to use in Step 6.

   white wine vinegar: 3.333 tbsp, sugar: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Place flatbreads on a baking sheet (divide between two baking sheets for 4 servings) and rub all over with a drizzle of cooking oil ; season with salt and pepper. Toast, dimpled sides down, on top rack until golden brown, ⏱️ 4 minutes to 5 minutes. (For 4, toast on top and middle racks, switching rack positions halfway through.)

   flatbreads: 4 unit, cooking oil: 4 tsp
4. 

   4

   While flatbreads toast, heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites, ground 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 minutes to 5 minutes. Add tomato paste and cook, stirring constantly, until fragrant, ⏱️ 30 seconds to 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 seconds to 60 seconds.

   ground chicken: 20 oz, ras el hanout: 2 tbsp, garlic powder: 2 tsp, tomato paste: 2 unit, sugar: 1 tbsp
5. 

   5

   Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; evenly spread with chicken mixture and sprinkle with cheddar cheese . Return flatbreads to top rack (top and middle racks for 4 servings) and bake until cheese is melted and bubbly, ⏱️ 3 minutes to 5 minutes more.

   flatbreads: 4 unit, cheddar cheese: 1 c
6. 

   6

   In a 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.

   sour cream: 6 tbsp, sumac: 2 tsp, pepitas: 1 oz