Moroccan Chicken with Shredded Cabbage and Tahini Sauce on Pita

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4 chicken thighs and 4 chicken leg pieces (3 to 4 pounds total)

1 tablespoon ground cumin 

2 teaspoons ground coriander

2 teaspoons ground ginger

2 teaspoons paprika

1/2 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper

 Extra-virgin olive oil 

4 cloves garlic, crushed

1 medium yellow onion, diced

2 strips fresh lemon peel

2 sprigs fresh thyme

1 bay leaf

Pinch saffron threads, optional

1 cup low-sodium chicken broth

1 cup pitted green olives

1/2 cup dried pitted dates

4 cups finely shredded green cabbage

4 to 6 whole wheat pitas, toasted

1/2 cup chopped roasted pistachios, optional

1/4 cup chopped fresh cilantro, optional

Tahini Sauce, recipe follows:

Pinot grigio, for serving

Tahini Sauce:

3/4 cup plain yogurt

1/2 cup tahini

2 teaspoons honey

1 teaspoon lemon juice

1/2 clove garlic, minced 

Kosher salt and freshly ground black pepper