- 1 cup dried currants
- 2 tablespoons ground coriander
- 1 tablespoon ground cardamom
- 1 tablespoon ground cinnamon
- 1 4-pound cooked rotisserie chicken
- 1/2 cup (about) chicken stock
- 2 cups diced cored tomatoes
- 1 cup chopped pitted green olives
- 1 cup slivered almonds, toasted
- 1/2 cup olive oil plus more for brushing
- 2 tablespoons Sherry vinegar
- Kosher salt
- 2 cups plain Greek-style yogurt
- 1/4 cup (or more) harissa
- 6 flatbreads, such as pita
- Ingredient info: Find harissa paste at specialty foods stores.
- Place currants in a small bowl. Pour hot water over to cover by 1″. Set aside.
- Whisk coriander, cardamom, and cinnamon in another small bowl for spice mix. Drain any juices from chicken into a measuring cup. Add enough chicken stock to cup to measure 3/4 cup. Pour into a large bowl. Coarsely shred chicken (discard skin and bones); add to bowl with juices. Sprinkle 2 tablespoons spice mix over; toss to coat.
- Combine tomatoes, olives, almonds, 1/2 cup oil, and vinegar in a medium bowl. Drain currants; add to tomato relish. Season relish to taste with salt. Add half of relish to chicken mixture. Set remaining relish aside.
- Whisk yogurt and harissa in another small bowl to blend. Season to taste with salt and more harissa, if desired.
- Preheat broiler. Brush flatbreads with oil. Broil until charred in spots, watching closely to prevent burning, 1-2 minutes per side.
- Arrange chicken mixture, relish, harissa yogurt, and bread on table so your guests can assemble sandwiches.