Spiced chicken kofta flatbreads
Prep
20 mins
Cook
30 mins
Servings
3
Difficulty
Medium
Here's a recipe I absolutely love making when I want something impressive yet quick. These spiced chicken kofta flatbreads come together in just fifty minutes and taste like you've spent hours in the kitchen. The magic is in the ras el hanout spice mix, which gives the chicken such incredible depth of flavor. Lean chicken mince is brilliant because it's genuinely good for you, packed with protein to keep you full, while staying light and healthy. What I really appreciate about this dish is how simple it is to throw together, yet it feels special enough to serve guests. Everything gets assembled fresh with cool yogurt and crisp vegetables, making it perfect for any day of the week.
Ella x
Ingredients
- 1red onion(peeled and halved)
- 500 gramsessential 5% fat british chicken mince(pack 5% fat slower reared chicken mince)
- 1 tbsptomato purée
- 1 tbspbart ras el hanout spice mix(Bart Ras el Hanout Spice Blend)
- ½ tspsalt
- ¼ tspsumac(plus extra to serve)
- 150 gramsnatural yogurt
- 1lemon(juice of ½, ½ in wedges)
- 1 clove/sgarlic(finely grated)
- 3levantine table handstretched flatbreads
- 1 head/scos lettuce(finely shredded)
- ½cucumber(halved lengthways and finely sliced)
Detail level
Instructions
- 1
Preheat the oven to 240ºC, gas mark 8. Coarsely grate half of the red onion into a mixing bowl. Add the chicken, tomato purée, ras el hanout, salt and some freshly ground black pepper. Mix well.
- 2
Tip the mixture into a medium baking dish (about 26x16cm) and roughly flatten out. Use a knife to score deep lines into the mixture at about 3cm intervals – this will help you separate it into koftas once it’s cooked. Bake for 25 minutes until the chicken is cooked through with no pink meat remaining and the juices run clear.
- 3
Meanwhile, finely slice the other half of the onion and scrunch in your hands with the sumac and a pinch of salt; set aside. In a separate bowl, mix the yogurt, lemon juice, garlic and a pinch of salt, then set aside.
- 4
Once the chicken is ready, set aside to rest for 5 minutes. Warm the flatbreads according to pack instructions, then top each with the lettuce, cucumber and chicken koftas. Drizzle with the yogurt mixture and scatter over the onions. Finish with an extra sprinkling of sumac and serve with the lemon wedges.
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