Chicken Shawarma

For pickled carrots and red onion, in a small bowl combine the first five ingredients ingredients. Season with salt and black pepper if desired. Cover and refrigerate until serving. For the lemon-yogurt sauce, in a small bowl whisk together yogurt, lemon juice, dill, and honey until smooth. Cover and refrigerate until serving. Prepare as directed using desired cooker, below. Each serving: 3 ounces meat, 1/4 cup pickled vegetables, 2 tablespoons sauce, 1 flatbread.

Rub chicken thighs with ras el hanout. Season with salt and pepper if desired. In a 6-qt. electric pressure cooker use the sauté setting to heat oil. Add chicken; cook 3 to 4 minutes or until browned. Turn; cook 2 minutes more. For a stove-top cookers, cook directly in the pot over medium-high heat. Add broth to pot. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 15 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Divide chicken among pita bread rounds. Using a slotted spoon, top chicken with pickled carrots and red onion. Serve with lemon-yogurt sauce.

Rub chicken thighs with ras el hanout. Season with salt and pepper if desired. In a large nonstick skillet heat oil over medium-high heat. Add chicken; cook 3 to 4 minutes or until browned. Turn; cook 2 minutes more. Place chicken in a 3 1/2- or 4-quart slow cooker. Add broth. Cover and cook on high 2 hours or until done (170°F). Remove chicken from slow cooker and slice. Discard broth. Divide chicken among pita bread rounds. Using a slotted spoon, top chicken with pickled carrots and red onion. Serve with lemon-yogurt sauce.