August 25, 2020

Peri Peri Chicken, Flatbread and Couscous

By Tom Gibson
Peri Peri Chicken, Flatbread and Couscous

1 x Provenance free range whole boneless peri-peri chicken

400g plain flour
Warm water

Cous cous :
200g cous cous
1 red onion
1 red chili
10g parsley
5g mint
5g tarragon
1 lemon
200ml chicken or vegetable stock
Salt and pepper

200ml Greek yoghurt
1 lemon
1/4 cucumber
5g mint
Salt and pepper

Preheat the oven to 180 deg. Place the chicken skin side up in a tray and roast for 25-30 minutes.
For the flatbread, place flour in a bowl and season with salt and pepper. Slowly add warm water until you get a “not too wet dough” leave to rest in a covered bowl for 20 mins.
When rested divide the dough into either four large or eight small balls and roll them out flat with a rolling pin. Place a frying pan on a medium high heat and cook the dough in the dry pan for around two mins either side. If they burn a little that’s even better for the flavour! Keep in a warm oven around 75 deg until serving.
Place the cous cous in a heatproof bowl and season with salt and pepper. Pour over the 200ml of boiling chicken stock, cover with cling film and leave for 5 mins. Meanwhile finely chop your onion, chilli and herbs. When cous cous is ready fluff it up with a fork.
Add the chopped onion, chilli, herbs and the zest and juice of the lemon, mix and season.
Place yoghurt in a medium bowl  Grate the cucumber and add to the yoghurt. Add the chopped mint and the zest and juice of a lemon. Season well with salt and pepper.
Assemble your flatbreads to your preference with the couscous on the side. This dish is full of fresh flavour and zing and an easy lunch solution for a group.