Harissa Chicken w/ Yoghurt Flatbreads

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SERVES FOUR
PREP TIME: 30 MINS (MINIMUM)
COOK TIME: 30 MINS

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Ingredients

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FOR THE CHICKEN

2-3 CHICKEN BREASTS (SLICED LONGWAYS)

1/2 CUP GREEK YOGHURTS

1 TBSP HARISSA PASTE

3 GARLIC CLOVES, MINCED

GENEROUS PINCH SALT

DRIZZLE OLIVE OIL

ZEST + JUICE OF 1 LEMON 

1 TBSP CUMIN

1 TBSP PAPRIKA 

FOR THE FLATBREADS

2 CUPS SELF RAISING FLOUR

1 CUP GREEK YOGHURT

GENEROUS PINCH SALT

1 TSP BAKING POWDER

DRIZZLE OLIVE OIL AND SALT (TO SERVE)

OTHER

SIDE SALAD (OF CHOICE)

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Equipment

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BBQ OR FRY PANS

MIXING BOWLS

SHARP KNIVES

GARLIC MINCER

MICROPLANE

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Method

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1. AFTER SLICING YOUR CHICKEN, COMBINE ALL MARINADE INGREDIENTS TOGETHER IN A BOWL, STIRRING TO COMBINE
   

2. POUR MARINADE ALL OVER CHICKEN, RUBBING WITH YOUR HANDS TO COAT EVENLY
   

3. PLACE INTO FRIDGE FOR A MINIMUM OR 30 MINS UP TO 4 HOURS
   

4. COMBINE ALL FLATBREAD INGREDIENTS IN A BOWL BEFORE KNEADING ON A CLEAN, FLOUR DUSTED SURFACE UNTIL SMOOTH, SET ASIDE (COVERED) FOR 30 MINUTES
   

5. DIVIDE DOUGH INTO 8-10 EQUAL PORTIONS BEFORE ROLLING OUT WITH YOUR HANDS OR A ROLLING PIN ON A LIGHTLY DUSTED SURFACE
   

6. HEAT A GOOD QUALITY OLIVE OIL IN A FRY PAN OVER MEDIUM, HIGH HEAT
   

7. COOK FLATBREADS FOR A FEW MINUTES EACH SIDE UNTIL THEY PUFF AND ARE GOLDEN
   

8. AT THE SAME TIME, EITHER HEAT BBQ OR FRY PAN TO COOK CHICKEN
   

9. COOK FOR A FEW MINUTES EACH SIDE (WILL DEPEND ON THICKNESS) UNTIL COOKED THROUGH AND WITH A NICE BIT OF CHAR. SERVE CHICKEN ON A BED OF YOGHURT WITH TORN MINT OR PARSLEY LEAVES AND A SPRINKLE OF SALT
   

10. DRIZZLE FLATBREADS WITH OLIVE OIL TO FINISH AND SERVE ALONGSIDE CHICKEN AND A SIMPLE SIDE SALAD - ENJOY!

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