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Sticky Moroccan Grilled Chicken Flatbread

GET READY TO COOK

Method:

1. Toss chicken in 150g North African Spice Paste, 150g sweet chilli sauce and 25g oil. Mix well and marinate overnight or for at least 30mins. Oven roast until cooked.

2. For dressing, mix 125g North African Spice Paste with yoghurt.

3. Spread flatbreads with dressing and top with chicken and garnishes. Serve.

Ingredients:

Moroccan Chicken

150g North African Spice Paste

150g sweet chilli sauce

1kg chicken thigh, diced


Dressing

125g North African Spice Paste

175g thick yoghurt


Flatbread

10 flatbreads

Garnishes: e.g. shredded carrot, chopped lettuce, pomegranate seeds, mint

About this dish
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10 Portions

1 Mild

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Serves:

North African Spice Paste

Chilli Rating:

Product:

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