"Bread, charred chicken and some yummy flavours all on one plate. Smooth, creamy, sharp and sweet."
Moroccan Charred Chicken Flatbread
4
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- Recipe Card
Prep time 25mins
Cook time 45mins
Serves or Makes: 2
Recipe Card
For the Marinade
ingredients
- 2 chicken breasts
- 1/2 teaspoon paprika
- 1/2 teaspoon ras el hanout
- 1/2 tablespoon olive oil
- 1/2 lemon, juiced
- 1 small bunch cilantro
For the Pickled Red Cabbage
ingredients
- 1/4 head red cabbage, thinly shredded
- 1 cup water
- 1 cup white wine vinegar
- 1 garlic clove, sliced
- 1 teaspoon coriander seeds
- 1 teaspoon chilli flakes
- 1 teaspoon coarsely cracked black pepper
For the Flatbread
ingredients
- 1 cup flour
- 3 ounces milk
- 1 ounce butter
- 1/4 teaspoon Kosher salt
For the Baba Ganoush
ingredients
- 1 eggplant
- 1 tablespoon Tahini
- 1/2 lemon, juiced
- 2 garlic cloves, crushed
For the Hummus
ingredients
- 1 can chickpeas, drained
- 1/2 lemon, juiced
- 2 tablespoons tahini
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
For the Marinated Chicken
Method
Step 1
In a large resealable bag, add in both chicken breasts. Using a rolling pin, evenly pound the chicken breasts with the top third of the rolling pin. Once flattened to 1/2-inch, add the marinade ingredients to the bag.
Step 2
Leave in the fridge to marinate for a minimum of 2-3 hours, or overnight.
For the Pickled Cabbage
Step 1
Add all ingredients to a large resealable bag. Shake to distribute spices and salt.
Step 2
Put in fridge to pickle for at least 2-3 hours, or overnight.
For the Flatbread
Step 1
In a saucepan or the microwave, add the milk and butter. Heat just enough to melt the butter and reserve. Add the flour and salt to a stand mixer with a dough hook and pour the milk mixture. Turn stand mixer on low speed. Once it has come together, knead on a clean work surface until the dough is nice and smooth. Wrap and leave to rest at room temperature for half an hour.
Step 2
Once the dough has rested, cut in half and roll out dough to 1/4 inch. Heat a large frying pan over a medium high heat and add a splash of oil to coat the pan. Add one flatbread to the pan and leave for a couple of minutes. Bubbles should start to appear. Flip the bread and cook the other side. Repeat this again with the other dough.
For the Baba Ganoush
Step 1
Preheat the oven to 350°F and line a sheet pan with parchment paper or silicone mat.
Step 2
Slice the eggplant in half lengthways and add to the tray, flesh side (flat side) down. Lightly coat in olive oil and bake in the oven for 35-40 minutes. Remove and allow to cool.
Step 3
Once cool, scoop out the flesh and add to a processor with the rest of the baba ganoush ingredients. Pulse until it all comes together into a paste. Chill in the fridge.
For the Hummus
Step 1
Add the chickpeas to a food processor with the lemon juice, tahini and garlic. Pulse to bring it together and drizzle in the olive oil a little at a time. If the mixture is too thick for your liking you can add a little water to loosen it. Reserve in the fridge.
For Assembly
Step 1
In the frying pan, add a splash of oil and the chicken breasts. Cook for 5 minutes on one side, until dark golden brown. Repeat on the other side until the chicken is cooked through.
Step 2
Add the flatbread to a plate and top with the baba ganoush, hummus, yogurt, pomegranate seeds, pickled cabbage, and the chicken. ENJOY!