Cajun Spiced Chicken Flatbreads with Quick Greek Salad

Recipe 15 of my weekly(ish) series, Eat Right on Monday Night.

CALORIES PER SERVING: 650 (SERVES 4)

Here’s a chicken dinner that’s bound to be a winner! I’ve included a simple flatbread recipe if you want to make your own. However, if that’s not your thing, or it’s too much effort for a Monday, I totally understand. So, shop-bought flatbreads are fine - choose a good-quality one like Crosta & Mollica. Otherwise, this recipe is simplicity itself - season the chicken ( I used Waitrose Deep South Cajun Rub, but most supermarkets have an equivalent), whack it in the oven and chop a few veg; it really is that easy.

PREP TIME: 30 mins (much less time if you use shop-bought flatbreads!)

COOKING TIME: 30 mins

INGREDIENTS:

For the chicken:

• 8 boneless and skinless chicken thighs, approx 1 kg

• 2 tbsp Cajun seasoning (or 1 heaped tsp each paprika, chilli powder, cumin)

• Salt

For the flatbreads:

• 150g plain flour

• 1.5 tsp baking powder

• 150g Greek yogurt

• 1/4 tsp salt

For the Greek salad:

• 1/2 cucumber, cut into chunks

• 1 onion, cut into chunks

• 1 green pepper, cut into chunks

• 2 large tomatoes, cut into chunks

• 50g black olives

• 2 tbsp red wine vinegar

• 100g feta cheese

METHOD:

Preheat the oven to fan 200˚C.

Place 8 boneless and skinless chicken thighs, 2 tbsp Cajun seasoning (or equivalent), and a generous pinch of salt in a large bowl. Using your hands, massage the chicken thoroughly until it is well-coated.

Now, closely pack the chicken thighs into a loaf tin or equivalent; this keeps them all together and prevents drying out; cover with foil and pop in the oven for 25-30 minutes.

Now make the flatbreads. In a large mixing bowl, combine 150g plain flour, 1.5 tsp baking powder, 150g Greek yogurt and 1/4 tsp salt with a fork and then bring them together into a ball with your hands.

Flour a surface and knead the dough for 1-2 minutes until well combined and a little stretchy, if the mixture feels too stiff to knead add a few drops of water.

Divide the dough into 8 balls and, using your hands, flatten each one. Then, roll out each ball quite thinly, around 2mm, using a rolling pin.

Place a griddle pan or large frying pan over high heat, and cook each flatbread for 1 to 2 minutes on each side, until it puffs up and begins to brown or develops nice griddle marks on both sides.

To make the Greek salad, cut 1/2 cucumber, 1 onion, 1 green pepper, and 2 large tomatoes into large chunks and place in a bowl. Drizzle with 2 tbsp red wine vinegar. Then sprinkle over a large handful of black olives and crumble over 100g feta.

Now, remove the meat from the oven and check that it is cooked by cutting one thigh in half and verifying that the flesh is completely opaque and white. Let the meat rest for 5 minutes or so, and then remove it from the pan, retaining the juices. Carve the meat into shawarma-like pieces and return it to the pan juices.

Now, assemble your plates with flatbreads, chicken, and Greek salad, either on the side or alongside the meat. I also like to add a blob of Greek yogurt.