Printer friendly version
-
Egyptian chicken with flatbread
- Prep time:
- 30 mins, , plus 2 hours marinating
- Cook time:
- 20 mins
- Serves:
- 4
Diana Henry serves marinated griddled chicken with a yoghurt and mint sauce and homemade flatbread
Similar recipes
Related Videos
Ingredients
For the marinade
- 5 cloves Garlic, peeled and grated
- 1 Lemon, juice only
- 4 tbsp Olive oil
- 1 small handful flat leaf Parsley, finely chopped
- 1 small handful Mint, finely chopped
For the flatbread
For the yogurt sauce
Method
1. For the marinade: mix together all the ingredients in a large bowl and add the chicken. Turn the pieces over to make sure they get well coated, cover the bowl with clingfilm and put in the fridge to marinate for at least 2 hours.2. For the flatbread: in a large bowl, mix the flour with the salt and then gradually start adding the olive oil and enough water to make a dough. Knead for 10 minutes smooth, then cover and set aside until ready to use.
3. Heat a griddle pan until smoking. Take the chicken out of the marinade and reserve the liquid. Put the chicken on the griddle skin side down first and cook for about 3-4 minutes on each side, or until the chicken is cooked through. Baste the chicken every so often with the marinade and turn the heat down if you find it is beginning to char too much on the outside before the meat is cooked through. Remove from the heat and keep warm.
4. Divide the flatbread dough into portions and roll each ball into a thin round shape. Cook each dough round on both sides on a hot griddle until charred. Prick the dough with a fork if it starts to rise and bubble.
5. For the yogurt sauce: mix together the yogurt with the cucumber, mint, a drizzle of olive oil and season with salt and pepper to taste.
6. To serve, scatter the chicken with a little sea salt, drizzle with extra virgin olive oil and serve with the flatbread and yoghurt sauce
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
View all comments (10)This was lovely! Would make it again for sure.
Really tasty!
This is lovely - used breast with skin on and it worked really well, having marinaded it overnight. Flat bread BRILLIANT - will make it again with loads of other things.
love this recipe, so simple and great for BBQ
We did this last night and it was excellent, flat bread as well, we used 1
going to try this also for tonights meal did any one cook this on the 07-may-08 if so please could you post a comment about the flat bread how much salt
For moonstruck: I am going to cook it tomorrow and think 2 tablespoons oil and half tablespoon salt (or 1-1
The Egypian Chicken looked fab. I am going to make it for tonight's meal.
Dianes Egyptian Chicken looked absolutely scrummy when she cooked it in the market last night. I am going to cook it tonight..............but need specific measures for the olive oil and salt for the flatbread, which have been omitted from the recipe details. Thanks