Spiced whole chicken breasts are combined with homemade flat bread, charred orange segments and a coriander salad for a light chicken dish that’s packed full of flavour.
Serves 6
For the flat bread:
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- 350g self-raising flour
- 350g natural yoghurt
- 1 tsp baking powder
- Small bunch of coriander
- Pinch of salt and pepper
For the chicken:
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- 6 chicken breasts
- One large orange
- 12 tbsp of natural yoghurt
- 6 tbsp of harissa paste
For the coriander salad:
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- 1 bunch of coriander
- 2 chillies
- 1 small piece of ginger
- 150g of watercress
- 50g cashew nuts
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- One large orange
1. For the chicken, combine the zest and juice of the orange, mixing in the yoghurt and harissa pasta. Add the chicken breasts and allow to marinate for 24 hours in the fridge.
2. For the flat breads, sift all of the dry ingredients into a bowl. Shred the coriander and mix in, before stirring in the yoghurt and mixing well.
3. Flour your surface and turn out the flat bread mix, knead lightly then allow to rest for a couple of hours in the fridge.
4. Once rested, roll each piece flat to roughly 2-3mm thick. Heat a non-stick pan: once hot, cook each flat bread for about two minutes on each side. It will puff up and should begin to char on each side.
5. When the chicken has marinated, preheat your oven to 250C / Gas 9. Place each breast on a roasting tray and cook for 8-10 minutes. Remove and allow to rest for a couple of minutes before serving.6. For the charred orange, cut your orange into 6 pieces. Heat a non-stick pan, and once hot, add the orange pieces. Once in the pan, leave them to char and burn, which will take 1-2 minutes per side. Don’t over-crowd the pan,
6. For the charred orange, cut your orange into 6 pieces. Heat a non-stick pan, and once hot, add the orange pieces. Once in the pan, leave them to char and burn, which will take 1-2 minutes per side. Don’t over-crowd the pan, otherwise the oranges will stew in their own steam.
7. For the coriander salad, roughly chop the coriander and place into a bowl with the watercress. Finely chop the chillies (removing the seeds if you don’t like it too spicy) and place in the bowl. Peel the ginger, chop into thin batons, and add to the bowl. Roughly crush the cashews and add to the salad, toss all of the ingredients together, and squeeze the charred orange over to serve.
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