RecipesPoultry

Middle Eastern Harissa Chicken Flatbreads Recipe

These are a great mid week or lunchtime light meal.

Middle Eastern Harissa Chicken Flatbreads Recipe
Print & share:
Print:

Ingredients

For the flatbreads:
  • 500g organic strong white bread flour
  • 9g sachet dry yeast
  • 1 teaspoon Steenbergs traditional salt
  • 2 teaspoon honey
  • 1 teaspoon ras al hanut spice blend
  • 1 tablespoon olive oil
  • 300ml Cold water to bind
For the topping:
  • 1 large aubergine sliced into 8
  • 2 tablespoons olive oil
  • 1 large red onion sliced
  • 2 medium sized chicken breasts
  • 1 tablespoon organic harissa with rose plus 1 tablespoon olive oil
  • 300g homemade or shop bought hummous plus 300g more if you want to serve with cooked flatbreads alongside
  • ½ large pomegranate deseeded
  • 2 tablespoons pomegranate molasses
  • Steenbergs organic perfect salt

These are a great mid week or lunchtime light meal. Harrisa spiced chicken and aubergine on  home made flatbreads. Yum. 

Turn the oven on at 200’c

Method

Makes 4 large or 8 small flatbreads

01
Mix the strong bread flour with the dry yeast and salt
02
Add the honey and water
03
Mix all together till a ball of sticky dough forms
04
Knead for a good 10 minutes till smooth and almost glossy in appearance
05
Leave to rest while you prepare the toppings

Topping

01
Brush the aubergine with olive oil lightly and sprinkle with organic perfect salt
02
Dry fry just enough to give a colour on one side
03
Cut the chicken breasts into thin strips and coat in the organic harissa with rose spice blend and olive oil
04
Next cut the bread dough into 4 large pieces or 8 small pieces
05
Roll each piece into a long oval shape, thickness of about ½ inch
06
Put each piece onto greaseproof paper lined trays
07
Spread a spoonful of hummous onto each dough slice
08
Add two pieces of Aubergine (one for small flatbreads)
09
Top with the sliced onions
10
Top with the marinated chicken pieces
11
Sprinkle the pomegranate seeds on next
12
Put the flatbreads into the oven and cook for twenty minutes
13
Remove from the oven and drizzle with the pomegranate molasses
14
Season with Steenbergs perfect salt blend
15
Eat hot or cold with a fresh green salad and more hummous