Moroccan chicken flatbreads
Serves: 6
Total time: 
Recipe photograph by Martin Poole
Moroccan chicken flatbreads
Serves: 6
Total time: 
See more recipes
Nutritional information (per serving)
Calories
366Kcal
Fat
11gr
Saturates
5gr
Carbs
22gr
Sugars
5gr
Fibre
2gr
Protein
45gr
Salt
0.9gr
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 2 tbsp ras el hanout
- 300g Greek-style natural yogurt
- 1 tbsp lemon juice
- 6 skinless chicken breast fillets, cut into 4cm chunks
- 2 small garlic cloves, crushed
- 1 tsp hot paprika
- 15g butter
- 250ml passata
- a pinch of sugar
- 6 flatbreads
- 1 x 28g pack mint, leaves only
- 1 x 31g pack coriander, roughly chopped
Step by step
Get ahead
Marinate the chicken overnight and presoak bamboo skewers.
- If using bamboo skewers, soak in water for 1 hour. Mix the ras el hanout with 175g yogurt, a pinch of salt and the lemon juice then stir in the chicken. Marinate for 30 minutes if you have time. Mix the remaining yogurt with half the crushed garlic and seasoning and set aside to serve.
- Preheat the barbecue or grill. Thread the chicken onto skewers. Cook the chicken skewers for 12-15 minutes, turning regularly, then allow to rest for 3-5 minutes.
- Meanwhile make a quick tomato sauce. Cook the remaining garlic and paprika in the butter for 30 seconds, add the passata, sugar and season. Simmer gently for 10 minutes.
- Heat the flatbreads for 1 minute each side to warm them through. Serve the chicken with the garlic yogurt, the charred flatbreads, the spicy sauce and a generous handful of mint and coriander.
