Mid week meals that can be made with little hassle are always high on my agenda when it comes to recipe writing. The flatbreads I serve with this simple chicken dish involve no rising or baking. The dough is made up and then cooked right on a hot griddle pan.
4 chicken breasts fillets
Juice and zest of 1 lemon
Handful of fresh mint, finely chopped 1 tablespoon of olive oil
2 x 400g tins of chickpeas, drained and rinsed
1 teaspoon of cumin
1 teaspoon of smoked paprika Olive oil for drizzling and frying
For the flatbreads:
300g strong white flour
1 tablespoon of nigella seeds
1 teaspoon salt
1 teaspoon baking powder
50ml rapeseed oil, plus extra for brushing
Place the dry ingredients for the flatbreads in a mixing bowl and make a well in the centre. Pour in the oil and water and using a wooden spoon, mix together to form a rough dough. Turn out on to a floured surface and knead gently for 2 minutes until you have a smooth dough. Divide the dough into ping pong ball sized pieces and roll out as thin as possible.
Heat a large griddle pan over a medium high heat and brush each flat bread with a little oil to coat. Fry the flat breads until the have a good colour on both sides. Remove from the pan and set aside on a wire wrack.
Drizzle the chicken breasts with a little oil and then sprinkle with the mint and lemon zest and place between two sheets of parchment paper and bash with a rolling pin until 1cm thin. Fry the chicken breasts on the griddle pan for 3-4 minutes either side until cooked through completely.
Heat 1 tablespoon of olive oil in a frying pan over a high heat and tumble in the chickpeas until heated through. Mash with the back of a fork leaving some whole for texture and then stir through the lemon juice, cumin, paprika and season with sea salt and ground black pepper. Serve the chicken with flatbreads and the mashed chickpeas and a side salad.