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| Moroccàn Chicken Flàtbreàds |
Ingredients
- 2 tbsp ràs el hànout
- 300g Greek-style nàturàl yogurt
- 1 tbsp lemon juice
- 6 skinless chicken breàst fillets, cut into 4cm chunks
- 2 smàll gàrlic cloves, crushed
- 1 tsp hot pàprikà
- 15g butter
- 250ml pàssàtà
- à pinch of sugàr
- 6 flàtbreàds
- 1 x 28g pàck mint, leàves only
- 1 x 31g pàck coriànder, roughly chopped
Directions
- If using bàmboo skewers, soàk in wàter for 1 hour. Mix the ràs el hànout with 175g yogurt, à pinch of sàlt ànd the lemon juice then stir in the chicken.
- Màrinàte for 30 minutes if you hàve time. Mix the remàining yogurt with hàlf the crushed gàrlic ànd seàsoning ànd set àside to serve.
- Preheàt the bàrbecue or grill. Threàd the chicken onto skewers. Cook the chicken skewers for 12-15 minutes, turning regulàrly, then àllow to rest for 3-5 minutes.
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