MOROCCAN CHICKEN FLATBREADS

RECIPE DEVELOPED FOR WOOLWORTHS

The homemade flatbreads, the simplicity of the Boneless Butterflied Chicken, this dish is a winner in my eyes. Packed with heaps of great flavour and lots of fun textures. Enjoy.

Prep 00:25
Cook 00:45
Serves 6
Super Easy

Ingredients List

Macro Free Range Boneless Moroccan Butterflied Chicken

Breads
250g Macro Organic self raising flour
250g Woolworths Natural Greek Style yoghurt
1 tbs Macro Organic Extra Virgin olive oil

Tahini Yoghurt Sauce
4 tbs Woolworths Natural Greek Style Yoghurt
1 tbs Macro Organic Unhulled Tahini
1 clove garlic, finely grated on microplane
1 tbs Macro Organic Extra Virgin olive oil
1/2 lemon, juiced
Pepper, to taste

3 Lebanese cucumber, cut in quarters lengthwise, seeds removed
200g Woolworths Danish Style Feta, crumbled
1/4 cup parsley, roughly chopped
1/4 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/4 red onion, finely sliced
1 green long chilli, thinly sliced
Lemon wedge, to serve
Macro Organic Extra Virgin olive oil, to serve

Method

Breads

Step 1. In a large bowl combine all ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5 mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30 mins.

Step 2. Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) on a floured surface roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.

Step 3. Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2 mins each side or until golden and beginning to puff up.

Step 4. As you cook your breads, wrap them in a tea towel to keep warm while you cook the remaining breads.

Chicken + Tahini Yoghurt Sauce

Step 1. Preheat your BBQ or griddle pan to medium high heat, cook chicken skin side up for 10 mins, flipping and cooking for further 10 mins or to your liking. Remove from heat and allow to rest before slicing into strips.

Step 2. While the chicken is resting, bring together the tahini yoghurt sauce by combining all ingredients in a medium bowl mixing well until combined and smooth.

Step 3. Load up your flatbreads with a solid schmear of tahini yoghurt sauce, topped with cucumber, chicken, feta, herbs, chili, onion and a wedge of lemon.

POPE LEO BREAD

A dish in memory of Jax’s Grandfather - a staple at Jax’s family table and one which is now a staple at the pasta table for us too! Better than any garlic bread you will ever eat (I promise!) 

Prep 00:10

Cook 00:15

Serves 6-8

Super Easy 

Ingredients 

1 large baguette 

150g unsalted butter, softened  

1 x 40g packet French onion soup mix 

1/2 cup grated parmesan 

Method

Step 1. Preheat an oven to 180C. Make slices 2cm apart along the baguette without cutting all the way through. Place a large piece of foil on a baking tray and put the baguette on top. 

Step 2. Mix together the butter, French onion soup mix and half of the parmesan. Spread the flavoured butter in between the baguette slits. Spread any extra butter over the top of the baguette and sprinkle with the rest of the parmesan. 

Step 3. Wrap the baguette tightly in the foil and bake in the oven for 10 minutes, after 10mins open foil and cook uncovered for a further 5-10mins. Serve straight away.

SIMPLE FLATBREADS

RECIPE CREATED FOR YAHOO! LIFESTYLE

These breads are so versatile and easy to make you will be whipping them up for every meal. Perfect for that Indian feed you have been craving, or using them as a wrap for grilled chicken, even as little pizza bases. These flat breads are perfect.

Prep 00:10 (plus 30mins resting time*)

Cook 00:10 

Makes 6

Easy

WHAT’S IN IT?

250g self raising flour

250g natural yoghurt

1 tbs Cobram Estate extra virgin olive oil

1 tbs sea salt

Ghee / Butter / Oil, to cook

PUTTING IT ALL TOGETHER: 

In a large bowl combine all ingredients, mixing well to come together to form a rough dough. Remove from bowl and knead for 5mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30mins. 

Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread. 

Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2mins each side or until golden and beginning to puff up. 

As you cook your breads wrap them in a tea towel to keep warm while you cook remaining dough. 

Recipe notes and tips: 

* The resting time is not necessary, but it will give you the best results. 

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CURRY FOR YOUR FLATBREADS!