For the chilli sauce
  • 100ml/3½fl oz malt vinegar

  • 100g/3½oz sugar

  • 6 green bird's-eye chillies, chopped

  • 100ml/10½fl oz tomato ketchup

  • 1 tsp Worcestershire sauce

For the chicken
  • 2 large chicken breasts, skin removed

  • salt and freshly ground black pepper

  • 1 tbsp olive oil

  • ½ chicken stock cube dissolved in 125ml/4½fl oz hot water, to make stock

  • 30g/1oz butter

  • ½ lemon, juice only

For the flatbread
  • 225g/8oz plain flour, plus extra for dusting

  • 2 tbsp extra virgin olive oil

For the onion rings
  • vegetable oil, enough to one-third fill a deep, heavy-based pan

  • 100g/3½oz plain flour

  • ½ tsp freshly ground black pepper

  • ½ tsp salt

  • 125ml/4½fl oz cold water

  • 1 medium white onion, sliced into 1cm/½ in-thick rings

For the dressing
  • 150ml/5½fl oz Greek-style yoghurt

  • 1 tbsp chopped fresh mint, plus extra to garnish

  • ½ lime, juice only

Preparation method

  1. For the chilli sauce, place the vinegar and sugar into a non-aluminium pan. Bring to the boil over a medium heat. Add the chillies and cook for five minutes to reduce the liquid by half. Add the ketchup and Worcestershire sauce, stir and simmer for five minutes.
  2. For the chicken, slice each chicken breast into 5-6 long strips and season with salt and freshly ground black pepper.
  3. Heat the olive oil in a frying pan and fry the chicken breasts over a medium heat for 3-5 minutes, turning occasionally, until lightly browned.
  4. Pour the stock over the chicken. Bring to the boil, then reduce the heat and simmer for 3-5 minutes. Add the butter and lemon juice and stir. Simmer for 5-7 minutes, until the chicken is cooked through. (No pink should remain when the meat is cut into. If any pink remains, cook further.) Keep warm.
  5. For the flatbread, place the flour into a bowl. Add the olive oil, cracked black pepper, salt and hot water and bring together to form a dough. Turn the dough out onto a lightly floured work surface and knead until it is smooth and elastic.
  6. Divide the dough in half. Using a rolling pin lightly dusted with flour, roll half the dough out to form a circle 18-20cm/7-8in in diameter. Repeat with the remaining dough to create a second circle.
  7. Heat half of the vegetable oil in a frying pan and place a dough circle into the pan. Cook for 1-2 minutes on each side, or until golden-brown all over. Remove and keep warm. Heat the remaining oil and cook the second dough circle as before.
  8. For the onion rings, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  9. Place the flour into a clean bowl and season with salt and freshly ground black pepper. Add the water and whisk to form a smooth batter.
  10. Dip the onion rings into the batter to coat completely. Carefully place into the hot oil in batches. Cook for 3-4 minutes, or until crisp and golden. Carefully remove with a slotted spoon and drain onto kitchen paper.
  11. For the dressing, place the yoghurt, chopped mint and lime juice into a clean bowl and mix well.
  12. To serve, divide the chicken pieces between the flatbreads. Drizzle with the chilli sauce and place a dollop of the yoghurt dressing on top. Top with a few onion rings and garnish with extra chopped fresh mint.

About The Author

Founder of BeMozza

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