Turmeric and chilli chicken in flatbread

Turmeric and chilli chicken in flatbread

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1kg chicken thighs, cut into bite-sized pieces
2 tablespoons ground turmeric
2 tablespoons dried chilli flakes
sea salt
3 tablespoons cumin seeds
250g Garlic yoghurt
2 handfuls mint leaves
2 handfuls coriander leaves
1 bunch bunch, flat-leaf parsley
3 tomatoes, diced
1 red onion, sliced
3 green chillies, diced
freshly cracked black pepper
3 tablespoons pomegranate seeds
3 tablespoons olive oil
flatbread, to serve

Method

  1. Combine the chicken with the turmeric, chilli flakes and a pinch of sea salt and marinate in the refrigerator for 2 hours.
  2. Stir the cumin seeds in a dry frying pan over high heat until fragrant.
  3. Put the cumin seeds, garlic yoghurt, mint leaves, coriander leaves, parsley, tomato, onion, chilli, sea salt and black pepper in separate bowls. Sprinkle the pomegranate seeds over the parsley.
  4. Heat the olive oil in a frying pan and cook the chicken over high heat for 10–15 minutes, or until cooked through. Transfer the chicken to a bowl.
  5. Grill the flatbread until warmed through.
  6. Serve all the bowls in the centre of the table. Put a little of each ingredient into the warm bread and eat, while the juices run down your arms.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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