Last night I had the lovely Fig over for dinner and Doctor Who, as Tuesday tradition demands. (The Tom Baker story The Sun Makers, in case you’re interested.) I wanted to cook a new recipe from the new cook book that Alberto bought me for my birthday. Unfortunately, most of the recipes I really liked the look of all took 2-3 hours! I spotted this one which didn’t take quite so long, however, it did require a bit of marinating so you do need to prepare a bit.
2 heaped tablespoons of ras el hanout (or to taste – depending upon how spicy you like things)
4 large skinless chicken breasts
4-6 flour tortilla wraps
1 red onion, halved and thinly sliced into half moons
Pomegranate molasses (I couldn’t find this anyway, so I mixed together some pomegranate juice and normal golden syrup)
Rocket leaves and pomegranate seeds to garnish
For the yoghurt sauce
1 small bunch of mint leaves, finely chopped
400g og Greek yoghurt
2 tablespoons of sumac
Freshly ground black pepper
Mix the ras el hanout with about 4-5 tablespoons of olive oil in a small bowl to create a paste.
Smear this over the chicken breasts, ensure that they are well coated. Season with a pinch of sea salt and cover with cling film and marinate in the fridge for a few hours.
Make the yoghurt sauce – put the mint in a bowl, add the yoghurt, sumac and salt and black pepper and mix well until the sumac and mint are evenly incorporated.
At this point the recipe says to fry the chicken for about 8-10 minutes each side, however, I pre-heated the oven, drizzled the chicken breasts with olive oil and roasted them in the over (at 200) for 20 minutes. That seemed to work rather well.
Place the cooked chicken on a chopping board and allow to relax for a couple of minutes. Then slice the chicken into strips and place in the centre of each tortilla wrap, along with some of the onion slices. Top with a dollop of the yoghurt sauce and garnish with rocket leaves, pomegranate seeds and a drizzling of ‘pomegranate molasses’.
Very tasty! And rather more filling than I was expecting. I served it with a nice rocket, avocado and feta salad.