THE MIDDLE-EASTERN food craze is nothing new, but, for me, it never gets boring. Every dish seems so vibrant and flavoursome. I would go as far as to say it may well be my favourite style of food - for the moment at least. This dish is an absolute winner.For a quick mid-week supper, put the chicken in a bowl with the marinade ingredients and leave overnight. The next day you will simply need to give the meat a quick fry and chop a few fresh salad ingredients. Beats going down the takeaway, I can assure you!
Ingredients (serves 3):
For the marinade:
600g boneless and skinless free-range or organic chicken thighs, cut into chunks
100g organic natural yogurt
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground turmeric1 tsp paprika
1 tsp dried chilli flakes
3x garlic cloves, grated
Juice and zest of a lemon
Sea salt
Ground black pepper
Rapeseed oil
To serve:
3x good quality flatbreads
2x large green chillies (get them from a good Turkish deli)
2x organic vine ripened tomatoes, chopped
1/2 cucumber, cut into batons
2 tsbp white wine vinegar
1x red onion, sliced
Sriracha sauce
Organic natural yogurt
Method:
1) Place the chicken in a bowl with all of the marinade ingredients and mix thoroughly. Ideally, leave in the fridge overnight, but if you're in a hurry, give it a minimum of 20 mins.
2) Pre-heat the oven to 160C. Place the green chillies in a dry frying pan and press down to blister all over. Chop up and set aside.
3) Put the cucumber in a small bowl and add the white wine vinegar. Set aside.
4) Place a non-stick frying pan on a medium heat, pour in a tsbp of oil (good non-stick pans these days require very little). Start frying the chicken off in batches, being careful not to overfill the pan. You should hear a destinct sizzle sound when you place the meat in. Fry for 2 mins on either side. Place in an ovenproof dish and place in oven while you cook the rest.
5) As the chicken cooks, warm up the flatbreads in the oven.
Enjoy!
Comments
Post a Comment