Baharat Pulled Chicken Flatbreads
with Halloumi & Potato Fries, Herby Salad and Garlic Yoghurt
These Baharat Pulled Chicken Flatbreads are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
3
Garlic Clove
1
Red Onion
2
Baharat Spice Mix
15
Honey
4
Chicken Thighs
250
Halloumi
(Contains Milk)
1
Flat Leaf Parsley
20
Wild Rocket
2
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
75
Greek Style Natural Yoghurt
(Contains Milk)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. Peel the garlic cloves and pop two thirds into a small piece of foil with a drizzle of oil, then scrunch to enclose it. Add the garlic parcel to the chips tray and roast until soft, 10-12 mins.
Meanwhile, peel and grate the remaining garlic (or use a garlic press). Halve and peel the red onion, then cut each half into 6 wedges. Pop the onion, baharat spice, grated garlic, honey and chicken into a large bowl. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Add a drizzle of oil and season with salt and pepper. Mix together and set aside.
Drain the halloumi, then slice in half through the middle to make 2 slabs. Cut each slab lengthways into 4 to make 8 chips in total. Place into a small bowl of cold water and leave to soak. Put the marinated chicken and onion onto another baking tray and bake on the middle shelf of the oven until cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Remove the halloumi chips from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat. Pick the parsley leaves from their stalks (discard the stalks) and pop into a medium bowl with the rocket. Drizzle with some oil and set aside.
Pop the flatbreads into the oven to warm through, 3-4 mins. Remove the roasted garlic from the foil and mash with a fork. Pop into a small bowl with the yoghurt, mix together then season to taste. Once the chicken is cooked, remove from the oven and shred using two forks.
When everything is ready, place a flatbread onto each plate. Top with the herby rocket, then the baharat chicken and the onions. Finish with a drizzle of garlic yoghurt and serve the potato and halloumi fries alongside. Enjoy!
