Moroccan Charred Chicken Flatbread
(1)
"Bread, charred chicken and some yummy flavours all on one plate. Smooth, creamy, sharp and sweet."
-- @elfoodielife
Recipe

Details

Prep time 25mins
Cook time 45mins
Serves or Makes: 2

Recipe

For the Marinade

  • 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

  • 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

  • 1 cup flour
  • 3 ounces milk
  • 1 ounce butter
  • 1/ 4 teaspoon Kosher salt

For the Baba Ganoush

  • 1 eggplant
  • 1 tablespoon Tahini
  • 1/ 2 lemon, juiced
  • 2 garlic cloves, crushed

For the Hummus

  • 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

Method

  • 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

Method

  • 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

Method

  • 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

Method

  • 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

Method

  • 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!