Moroccan Chicken Flatbreads Recipe
Thursday, 10 October 2019
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| Moroccan Chicken Flatbreads Recipe |
Ingredient
- 250ml passata
- 15g of butter
- 1 x 28g pack of mint, only leaves
- 1 x 31g coriander wrap, roughly chopped
- 2 tablespoons of el hanout race
- 300g of natural Greek-style yogurt
- 1 tablespoon of lemon juice
- 6 skinless chicken breast fillets, cut into 4 cm
- 2 small garlic cloves, crushed
- 1 teaspoon hot peppers
- a pinch of sugar
- 6 flatbreads
Instruction
- If using bamboo skewers, soak them in water for 1 hour. Mix el hanout with 175g yogurt, a pinch of salt and lemon juice, then stir the chicken. Soak for 30 minutes if you have time. Mix the remaining yogurt with half the crushed garlic and seasonings and set aside to serve.
- Preheat the barbecue or grill. Add chicken to the skewers. Cook chicken skewers for 12-15 minutes, turn them over regularly, then let stand for 3-5 minutes.
- Meanwhile make tomato sauce quickly. Cook the remaining garlic and paprika in the butter for 30 seconds, add the passata, sugar, and season. Simmer gently for 10 minutes.
- Heat the flat bread for 1 minute on each side to warm it. Serve chicken with garlic yogurt, charred flatbread, spicy sauce, and a handful of mint and coriander.
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