MOROCCAN CHICKEN FLATBREADS

• porsi: serves 4

Bahan-bahan

2 tbsp ras el hanout

175g Greek yoghurt

1 tbsp lemon juice

Salt and black pepper

4 large chicken fillets, chopped into 4cm chunks

For the flatbreads:

250g self-raising flour, plus extra for dusting

1 tsp sea salt

250g full fat yoghurt

2 tbsp olive oil

To assemble:

80g hummus

100g rocket

4 tbsp harissa paste

Fresh chillies, chopped

Fresh coriander, chopped

Petunjuk

1 In a bowl, combine the ras el hanout, yoghurt and lemon juice. Season with salt and pepper, add the chicken and allow to marinate for 30 minutes.

2 For the flatbreads, combine the flour and salt in a large bowl. Stir in the yoghurt and bring together to form a soft dough.

3 Turn the dough onto a floured surface and give it a quick knead until the smooth.

4 Divide the dough into four pieces, cover and leave to rest for 20 minutes.

5 Heat a griddle pan over a high heat and brush with oil. Add the marinated chicken and cook for 12-15 minutes until completely cooked throughout, turning regularly. Transfer to a plate, tent loosely with foil and allow to rest for 3-5 minutes.

6 On a floured surface, roll out each piece of dough into circles about 20cm in diameter. Brush each flatbread with some olive oil on both sides.

7 Cook the flatbreads on the griddle pan for 2-3 minutes per side or until golden in colour. Place each flatbread on a plate and cover with a clean tea towel to keep warm while you cook the others.

8 To serve, spread each flatbread with hummus and top with rocket. Add the cooked chicken and drizzle with harissa paste. Scatter over some chopped chillies and fresh coriander before serving.