Moroccan Chicken Flatbreads
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
2 people
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Calories
331 kcal
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Course
Main Course
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Cuisine
Mediterranean, North African
Moroccan Chicken Flatbreads
Description
The recipe begins by marinating chicken pieces in yogurt and ras el hanout, a North African spice blend, for at least 30 minutes to tenderize and infuse flavor. The chicken is then threaded onto skewers and grilled to achieve a slightly charred and juicy texture. Two yogurt-based sauces are prepared: a tzatziki made with grated cucumber, mint, garlic, lemon juice, salt, and pepper; and a harissa yogurt that adds spicy warmth.
These sauces are spread on the flatbreads, which are then topped with shredded lettuce, grilled chicken, pomegranate seeds for bursts of sweetness, and a drizzle of the spicy harissa yogurt. The combination offers a balance of cooling and heat, crisp and tender textures, and a visually appealing presentation due to the jewel-like pomegranate seeds.
Moroccan Chicken Flatbreads can be served as a main dish or light meal. For those seeking more substance, pairing them with couscous or roasted vegetables can complement the flavors and provide fullness. Leftovers can be repurposed into Moroccan chickpea stew.
Ingredients
Chicken:
- 250 g chicken breast cut in to chunks
- 2 tablespoon Greek yogurt
- 1 tablespoon ras el hanout
Tzatziki:
- 0.25 cucumber grated and squeezed to get the liquid out
- 4 tablespoon Greek yogurt
- 5 g mint finely chopped, fresh
- 1 garlic crushed, clove
- 1 pinch sea salt
- 1 pinch black pepper
- 0.5 lemon (juice only)
Harissa yogurt:
- 4 tablespoon Greek yogurt
- 1 tablespoon harissa
To Serve:
- 2 flatbread
- lettuce shredded
- pomegranate seeds jewels
Instructions
- Put 250 g Chicken breast, 2 tablespoon Greek yogurt and 1 tablespoon Ras-el-hanout in a bowl and mix well. Put the bowl in the fridge and leave for 30 minutes.
- Thread the chicken on to skewers (if using wooden skewers, make sure you soak them for 30 minutes first, so they don't burn) and put them under a medium heat grill for for 20 minutes, turning half way through. Check that they are fully cooked, as cooking time will vary depending on the size of the chunks.
- Put 0.25 Cucumber, 4 tablespoon Greek yogurt, 5 g Fresh mint, 1 Garlic clove, 1 pinch 1 pinch Sea salt and ground black pepper and 0.5 Lemon (juice only) into a bowl and stir well.
- Put 4 tablespoon Greek yogurt and 1 tablespoon Harissa into a bowl and mix together.
- Spread some tzatziki on each of the 2 Flatbreads and top with shredded Lettuce and some cooked chicken and then sprinkle with Pomegranate jewels and harissa sauce.
Notes
- For more heat, add chili flakes to the chicken marinade or increase harissa in the yogurt sauce.
- The chicken can be cooked under a grill or on a barbecue, depending on preference.
- Use soaked wooden skewers to prevent burning during grilling.
- If flatbreads alone are not filling, serve with couscous and roasted vegetables.
- Leftover chicken works well in a spicy Moroccan chickpea stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 331kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 38g | 76% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 84mg | 28% |
| Sodium | 455mg | 19% |
| Potassium | 659mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 151mg | 15% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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