Shared recipe · Argentinian
Griddled chicken flatbreads with chimichurri glaze
Serves 4 · 55 min cook
Quick-griddled diced chicken with an Argentinian parsley chimichurri and a pan glaze, wrapped in warm flatbreads.
Ingredients
Spices
- 0.5 tspBlack pepper
- 0.5 tspChilli flakes
- 2 tspDried oregano
- 1.5 tspSea salt
Protein
- 720 gBritish fresh diced chicken breast
Sauce
- 0.5Chicken stock cube
- 30 gFlat-leaf parsley
- 4 clovesGarlic
- 5 tbspOlive oil
- 4 tbspRed wine vinegar
Dairy
- 120 gOdysea real Greek 10% fat yoghurt
Starch
- 300 gPlain flour
Veg
- 1Red onion
Method
- 1Mix the plain flour with 1/2 tsp of the sea salt, 1 tbsp of the olive oil and 170 ml warm water until a soft dough forms. Knead for 2 minutes, cover, and rest for 20 minutes.
- 2Finely chop the flat-leaf parsley and the red onion. Crush the garlic. Stir them with the dried oregano, chilli flakes, 3 tbsp of the red wine vinegar, 3 tbsp of the olive oil, 1/4 tsp of the sea salt and the black pepper.
- 3Pat the diced chicken dry. Toss with 1 tbsp of the olive oil and the remaining 3/4 tsp sea salt. Heat a grill pan over high heat until smoking.
- 4Griddle the chicken in two batches, 3–4 minutes a side, until golden and just cooked through — 74°C, or until the juices run clear and the centre is no longer pink. Move it to a warm plate.
- 5Turn the heat to medium. Into the same grill pan add the remaining 1 tbsp red wine vinegar, the half chicken stock cube and 80 ml water. Scrape the fond and boil uncovered for 2–3 minutes until it coats a spoon.
- 6Take the pan off the heat. Whisk in the Greek yoghurt until smooth, then taste and add a spoon of chimichurri if it needs more acid.
- 7Divide the dough into 4 balls and roll each into a thin round. Wipe the grill pan, set it over high heat, and cook each flatbread for about 1 minute a side until puffed and browned in patches.
- 8Spoon the chicken and glaze onto the flatbreads, top with the chimichurri, and serve at once.