Recipe

A delicious mid week treat meal the family will love!

Serves: 4 | Prep time: 15 mins | Cooking time: 30 mins

Moroccan | Main

Ingredients

• 2x Red Onions
• 1 3/4 Cup Self Raising Flour
• 300g Chicken Thigh Fillets Diced
• 4x Garlic Cloves Finely Chopped/Grated
• 1 Cup And 3 Tbsp. Greek Style Natural Yoghurt
• Half Pack Everyday Essentials Mozzarella
• 1 Tsp. Of Cumin
• 1 Tsp. Of Smoked Paprika
• 1 Tsp. Of Cajun
• 1 Tsp. Of Mixed Herbs
• Salt
• Pepper
• Oil

Method

1. To make the flatbreads, add 1 cup of Greek yoghurt and 1 and 3/4 of self-raising flour to a mixing bowl with a half a teaspoon of salt. Mix with your hands until you have a fluffy dough (it shouldn't stick to your hands, so add more flour if it does).
2. Sprinkle some flour onto a worktop, place your dough down, and divide into 4 balls. Roll each ball out into a thin, long flatbread shape (make sure it'll fit in your frying pan).
3. Heat up some oil in a pan and add the flatbread. Fry on each side for 3 minutes on a medium heat.
4. Add your chicken thigh fillets to a bowl with 1 tablespoon of Greek yoghurt, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of cajun seasoning, and 3 cloves of crushed garlic with some salt and pepper.
5. Place your chicken thighs in the air fryer for 12 minutes on 200 degrees or in the oven in a roasting dish for 35 minutes with a drizzle of oil.
6. Chop up your onion and add that to a frying pan with some oil and cook for 5 minutes.
7. Make up your smoky dressing for the flatbreads by mixing 2 tablespoons of yoghurt, half a teaspoon of paprika, half a teaspoon of cajun, and 1 clove of grated garlic. Spread the dressing over each flatbread.
8. When your chicken is cooked, remove and chop up thinly. Add some chicken and red onion to each flatbread. Tear up your mozzarella and add that too. Finish with some chili flakes and a garnish of salad if you like.