Chicken

Charcoal chicken flatbreads

Name: Charcoal chicken flatbreads recipe
Yield: 4
Ingredients: 6 x chicken thighs, skin on, boneless; 2 red capsicums, halved, seeds removed; Extra virgin olive oil, to drizzle; 1 Lebanese cucumber, thinly sliced on a mandoline; 1 red onion, thinly sliced on a mandoline; 1/4 cup (60ml) apple cider vinegar; 1/2 bunch each coriander & basil, leaves picked; Thick Greek-style yoghurt, to serve; 2 tbs extra virgin olive oil; 2 tsp each dried oregano, ground cumin, smoked paprika, garlic powder & salt

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by Warren Mendes

delicious. team

May 04, 2021

This chicken flatbreads will save your Monday night.

6 x chicken thighs, skin on, boneless
2 red capsicums, halved, seeds removed
Extra virgin olive oil, to drizzle
1 Lebanese cucumber, thinly sliced on a mandoline
1 red onion, thinly sliced on a mandoline
1/4 cup (60ml) apple cider vinegar
1/2 bunch each coriander & basil, leaves picked
Thick Greek-style yoghurt, to serve

Quick marinade

2 tbs extra virgin olive oil
2 tsp each dried oregano, ground cumin, smoked paprika, garlic powder & salt

Method

1.

Preheat oven to 230°C on the fan-grill function. Place the oven rack on the middle level. (If you don’t have a fan grill, just set the oven to the highest fan-forced temperature.)
2.

For the marinade, combine all ingredients in a bowl. Add the chicken thighs and toss to coat.
3.

Line a baking tray with foil or baking paper and add the chicken, skin side up. Place the capsicum cut side down on the same tray and drizzle with a little olive oil. Roast for 15 minutes until chicken is cooked through and capsicum is scorched and tender.
4.

Meanwhile, place the cucumber, onion and vinegar in a bowl with a pinch of salt and toss to combine. Warm flatbreads in a dry pan or, alternatively, wrap in foil and place in the oven on the rack below the chicken in the last 5 minutes of cooking time.
5.

Remove the chicken and rest for 5 minutes then slice along with the capsicum. Collect resting juices in a jug.
6.

To serve, spread warm flatbreads with a spoon of Greek yoghurt and top with the pickle, capsicum, herbs and some of the resting juices from the chicken.