Chicken Pita Sandwiches

Ingredients

• Zest & juice of 1 lemon
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 3 tablespoons grated garlic, divided
• ½ teaspoon ground allspice
• ½ teaspoon kosher salt, divided
• ½ teaspoon ground pepper, divided
• 3 pounds boneless, skinless chicken thighs, trimmed
• 6 tablespoons tahini
• ¼ cup water
• 2 tablespoons harissa paste
• 8 whole-wheat pitas, warmed if desired
• Shredded romaine, diced tomatoes & slivered red onion for serving

Directions

1. Combine lemon zest and juice, cumin, oregano, 2 teaspoons garlic, allspice and 1/4 teaspoon each salt and pepper in a 6-quart or larger slow cooker. Add chicken and toss to coat. Cook on Low for 4 hours.
2. Meanwhile, whisk tahini, water, harissa, the remaining 1 teaspoon garlic and 1/8 teaspoon each salt and pepper in a small bowl. Refrigerate until ready to serve.
3. Transfer the chicken to a clean cutting board and let rest for 5 minutes. Shred the chicken and toss in a bowl with 1/4 cup of the juices from the slow cooker and the remaining 1/8 teaspoon each salt and pepper. Serve the chicken in pitas with the sauce and lettuce, tomato and onion, if desired.