John Torode's chargrilled yoghurt chicken with feta and flatbreads
John’s healthy take on a tasty kebab will feed all the family and keep them happy tonight. His chargrilled yogurt chicken served with asparagus, feta, flatbreads and a tasty salad is a guaranteed crowd pleaser, as well as being healthy and simple to cook!
Taken from My Kind of Food by John Torode
*Makes 10-12 good sized breads
4 chicken breasts, skin on, sliced in half
6 boned chicken thighs, skin on
2 teaspoons salt
Juice of one lemon
3 sprigs thyme
500ml Greek yoghurt
60ml vegetable oil
100g butter, softened
a handful freshly chopped mint
1 x 200g block feta cheese
Salt and freshly ground black pepper
For the flatbreads
325g plain flour
1 teaspoon salt
1 teaspoon sugar
1 x 7g sachet fast-action yeast
150ml plain yoghurt
60g butter or ghee, melted
Olive oil for brushing
Puncture the chicken skin with a sharp knife about 6 or 7 times on each piece. Put the whole lot into a mixing bowl. Sprinkle with the salt, lemon juice and thyme and rub into the chicken with your hands. Add the yoghurt and mix it all again.
Heat the oven to 220c/gas 7
Heat a griddle pan, when the pan is really hot, douse the chicken with the vegetable oil, then place as many pieces as possible in the pan (you’ll need to do it in batches) and cook for a few minutes or until well coloured.
Turn the chicken over, adding a little more oil if necessary, and cook for another few minutes. Turn it once more, so it’s coloured all over. Put the browned chicken into a roasting tin, while you seal the remainder. When it’s all sealed, plaster the chicken with any yoghurt still in the bowl. Bake in the oven for 10 minutes then slice a piece off to make sure its cooked all the way through.
For the flatbreads: Put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk until luke warm. Reserving 1 tablespoon of yoghurt, add the rest to the milk, then add the melted butter or ghee and mix well.
Slowly pour the yoghurt mixture over the flour and mix well. Now knead for about 5 minutes on a well-floured worktop, until you have a springy dough. Cover the bowl with cling film and leave the dough to rise in a warm place for about 1 hour or until doubled in size.
Turn the dough out, divide into 10 or 12 even-sized pieces and roll each piece into a ball. Cover with cling film or a clean tea towel and leave to rise for another 15 minutes. Gently flatten the balls of dough into rough tear drop shapes and use a rolling pin to roll them out to about 1cm, and spread with the reserved yoghurt.
Heat the grill to high and put a large baking sheet under it to heat for about 10 minutes, place a few flatbreads on the hot baking sheet and grill for 2-3 minutes, then turn over and cook for a further 2-3 minutes.
Repeat until all the flatbreads are cooked, brushing each flatbread with a little olive oil as soon as it’s cooked and stacking one on top of each other while hot
Lay the buttered asparagus and cooked chicken on a big serving plate and sprinkle over the mint and crumble over the feta. Serve with the flatbreads and salad.