Servings: 8
Ingredients:
- 1 kg chicken breasts
- 1 flatbread
- 1 tsp garlic powder
- 2 cloves
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- ½ tsp ground cardamom
- ½ tsp cayenne pepper
- 2 tsp smoked paprika powder
- 2 tsp salt
- 3 tbsp vegetable oil
- 1 mango
- 1 tsp tahini
- 2 tbsp lemon juice
- 4 tbsp yogurt
- 1 head iceberg lettuce
- 1 cucumber
- 3 tomatoes
- 1 red onion
- 100 g jarred black olives
- pickled chilli peppers (optional)
Utensils: bowl, resealable freezer bag, cutting board, knife, spatula, baking sheet, oven, food processor, grill pan
Slice breast chicken into strips. Place garlic powder, cloves, ground coriander, ground turmeric, ground cumin, ground cardamom, cayenne pepper, smoked paprika powder, and salt in a bowl. Stir well. Add chicken breast and oil to spice mix and toss together until fully coated. For best results, place in a resealable freezer bag and let marinate in the fridge for a minimum of approx. 3 hr. or overnight.
Preheat oven to 220°C/4<55°F. Transfer the marinated chicken to a baking sheet and bake for approx. 15 min. Once cooked, remove chicken from the oven and let rest briefly.
In the meantime, peel mango and chop roughly. Transfer to a food processor, add tahini and lemon juice, and blend into a smooth paste. Add yogurt and pulse until fully incorporated. Set aside.
Slice flatbread into wedges and toast in a grill pan over medium-high heat.
For the salad, thinly slice the cucumber, tomatoes, red onion, iceberg lettuce, and pickled chilis, if using. Halve olives. To assemble, spread mango-yogurt sauce onto the lightly toasted flatbread, fill with desired salad ingredients, and chicken strips. Enjoy!
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