Chermoula Chicken Flatbreads and Halloumi Fries
with Garlic Yoghurt, Dried Cranberries, Tomato and Rocket Salad
- Milk
- Cereals containing gluten
- Wheat
- Sesame
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
Pairing chicken thighs with halloumi, these indulgent Chermoula Pulled Chicken and Halloumi Flatbreads bring a restaurant quality experience straight into your home.
Ingredients
2 unit(s)
Garlic Clove
225 grams
Halloumi
(Contains: Milk)
1 unit(s)
Red Onion
125 grams
Baby Plum Tomatoes
4 unit(s)
British Chicken Thighs
25 grams
Red Pepper Chilli Jelly
1 sachet(s)
Chermoula Spice Mix
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Wild Rocket
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
30 grams
Dried Cranberries
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Peel the garlic cloves and pop them into a small piece of foil with a drizzle of oil, then scrunch to enclose it.
When the oven is hot, roast the garlic parcel until soft, 10-12 mins, then remove and allow to cool.
Meanwhile, drain the halloumi, then slice into 1cm batons. Place into a small bowl of cold water and leave to soak.
Halve and peel the red onion, then cut each half into 6 wedges.
Halve the baby plum tomatoes.
In a large bowl, combine the tomatoes, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside.
Pop the chicken and onion wedges onto another baking tray. Add a drizzle of olive oil, the honey, sprinkle over the chermoula spice mix and season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Toss until evenly coated, then bake on the middle shelf of your oven until cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, when the chicken is halfway through, remove the halloumi batons from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a large frying pan on medium-high with a drizzle of oil. Fry the halloumi until golden, turning frequently, 4-5 mins.
Once golden, remove from the heat, drizzle over the red pepper chilli jelly and sprinkle over the sesame seeds. Turn to coat until coated and glazed.
When everything's almost ready, pop the flatbreads (1 per person) into the oven to warm through, 3-4 mins.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin into a small bowl and mash with a fork. Mix in the yoghurt and season to taste with salt and pepper.
Once the chicken is cooked, remove from the oven. Use two forks to shred the chicken as finely as you can.
Add the rocket to the tomato bowl and toss to combine.
When everything's ready, share the flatbreads between your plates. Top with the pulled chermoula chicken, roasted onions and dried cranberries. Drizzle over the garlic yoghurt.
Serve the sesame glazed halloumi fries and rocket salad alongside.
Enjoy!
