Harissa Chicken & Courgette Yoghurt Flatbread
Ingredients
2 Deli Kitchen Persian Flatbread
2-3 boneless chicken thighs
1 tbsp of harissa paste
½ courgette
1 tsp of garlic paste
2 tbsp thick yoghurt
Pinch of salt and pepper
Juice of half a lemon
Bunch of parsley
2 handfuls cherry tomatoes halved
2 Deli Kitchen Persian Flatbread
2-3 boneless chicken thighs
1 tbsp of harissa paste
½ courgette
1 tsp of garlic paste
2 tbsp thick yoghurt
Pinch of salt and pepper
Juice of half a lemon
Bunch of parsley
2 handfuls cherry tomatoes halved
Method
Slice the chicken into bitesize pieces and coat with the harissa, leave to marinate for up to 24 hours. The longer the better but not necessary if in a hurry.
Grate the courgette with a box grater and fry in a pan with a little oil and your garlic paste. season with salt and pepper. When soft add to a bowl and mix in the yoghurt and a tiny bit of lemon juice. Set aside.
Slice tomatoes in half and finely chop parsley, squeeze over the lemon juice in a bowl and set aside.
Fry up your chicken pieces in a non stick pan for about 5 minutes until cooked through.
Toast your flatbread then assemble with yoghurt on both sides, spicy harissa chicken pieces and your tomato and parsley salad.
