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
10 Portions
1 Mild
Serves:
North African Spice Paste
Chilli Rating:
Product:
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