Moroccan Spiced Chicken Flatbreads

Serves 2

INGREDIENTS:

For the chicken marinade

2 chicken breasts

½ tsp ground cumin

½ tsp ground cinnamon

½ tsp ground coriander

½ tsp ground paprika

1 lemon

2 tbsp olive oil

For the minty yogurt

1 tbsp fresh mint leaves, chopped

100ml plain yogurt

For the flatbreads

120g self-rising flour

120ml natural yogurt

2 tsp olive oil

Sea salt

METHOD:

Pre-heat the oven to 180oC.

Start by making the chicken marinade, place all the spices in a bowl, along with lemon juice and 2 tbsp of olive oil and whisk together. Add the chicken breasts to the bowl and coat with the spicy marinade and leave to marinade for 30 minutes in a fridge or overnight.

Place a griddle pan over a medium heat and once hot, place the marinated chicken breasts on the pan and cook for 2-3 minutes on each side. Then transfer to the pre-heated oven for 15 minutes.

While the chicken is cooking make the air fryer flatbreads. Place the flour, olive oil and yogurt in a bowl, and season with sea salt. Stir to combine into a dough. Tip the dough on to a floured surface and knead for a couple of minutes until it becomes a flexible dough. Divide the dough into 4 wedges. Roll the wedges into a ball, flatten and take your rolling pin to roll the ball into 3 to 4-inch flatbreads. Brush the breads with olive oil on both sides. Turn on the Air Fryer drawer to 180oC and place the flatbreads in a single layer and cook for 9 minutes, turning half-way through the cooking time.

The minty yogurt is very simple, just mix the chopped fresh mint and yogurt together!

Place the flatbreads on a plate, and tear the cooked spiced chicken on top, followed by a drizzle of minty yogurt. Yum!

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