Chermoula Pulled Chicken Flatbreads
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Chermoula Pulled Chicken Flatbreads

Chermoula Pulled Chicken Flatbreads

with Halloumi & Potato Fries, Rocket Salad and Garlic Yoghurt

Inspired by some of the world's most popular street food, these tasty Chermoula Pulled Chicken Flatbreads are perfect for a casual sharing-style dinner.

Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


3 unit(s)

Garlic Clove

1 unit(s)

Red Onion

225 grams


(Contains Milk)

1 sachet(s)

Chermoula Spice Mix

15 grams


4 unit(s)

British Chicken Thighs

20 grams

Wild Rocket

2 unit(s)

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)


Nutritional information

Energy (kJ)5271 kJ
Energy (kcal)1260 kcal
Fat61.9 g
of which saturates27.6 g
Carbohydrate96 g
of which sugars20.6 g
Protein84.2 g
Salt3.96 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Aluminum Foil
Garlic Press
Medium Bowl
Small Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). Peel the garlic cloves and pop two thirds into a small piece of foil with a drizzle of oil, then scrunch to enclose it.

Pop the fries 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, 30-35 mins. Turn halfway through.

Roast the garlic parcel on the chip tray until soft, 10-12 mins, then remove.


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.

Drain the halloumi, then slice in half through the middle to make 2 slabs. Cut each slab lengthways into 4 to make 8 'fries' in total.

Place into a small bowl of cold water and leave to soak.


Pop the onion and chicken onto another baking tray. Sprinkle over the chermoula spice mix and grated garlic, then drizzle with oil and the honey. TIP: If your honey has hardened, pop it into a bowl of hot water for 1 min. 

Season with salt and pepper, then mix together with your hands until everything is coated.

Bake on the middle shelf of the 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, remove the halloumi fries 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, then remove from the heat.

Pop the rocket in a medium bowl. Drizzle with some oil and set aside.


When the fries have about 5 mins left, 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 bwl 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.


When everything's ready, place a flatbread onto each plate. Top with the rocket, then the pulled chermoula chicken and roasted onions. 

Finish with a drizzle of garlic yoghurt and serve the potato and halloumi fries alongside.