One of my top favorite dinners, really fab fun eating with family and friends, I love the gorgeous flavours from the soft aromatic spiced chicken with the zesty fresh lime and freshness from the sour cream, loaded with fresh creamy guacamole and spicy raw tomato chilli and coriander salsa that just resonates on my taste buds making me want more more more! The great extra bonus from this style of sharing food is the family interaction over this meal, creating great times and memories over food.
Prep time 10 minutes / Marinate/proving time 1hr / Cooking time 7 minutes
Ingredients
(serves 4-6)
6 chicken breasts free range organic
2 tbsp coconut oil
2 cloves garlic sliced
1 handful of fresh coriander rough chopped
1 tsp ground cumin
1/4 tsp chilli powder
1/2 tsp ground corinader
1 small pinch fresh ground black pepper
1 small pinch sea salt
2 limes juiced
1 red pepper deseeded sliced
1green pepper deseeded sliced
1 onion peeled sliced
Flatbreads
(Makes 8)
500g 00 flour
15g dried yeast
50ml olive oil cold pressed
10g sea salt
320g tepid water
Salsa
(Place all ingredients in a blender and blitz)
1 tin of tomatos
1 onion
1 lemon juiced
2 red chillies
1 small bunch coriander
50-100g tomato purée
Sea salt
Black pepper
Guacamole
(Mix all the ingredients together)
2 ripe avocados mashed
2 spring onions finely chopped
1/2 red pepper finely chopped
2 cloves garlic grated
1/2 lime juice
1 small bunch coriander chopped
1 large tomato deseeded finely chopped
Sea salt and black pepper
First make the dough so that it can prove covered on the side for later, minimum of one hour, you can also make your dough the day before, cover and leave to prove in the fridge for 24hrs, allow the dough to come up to room temperature, out of the cold bowl, before using.
Very simply just place all the ingredients in a large bowl and combine, knead for seven minutes until the sticky dough becomes smooth and springy, I like to knead by stretching the dough away from me and rolling it back up towards myself, turn 90 degrees and repeat, this incorporates air in the dough helping the rise and softens the texture.
Chop the chicken into large pieces and place in a bowl, add the lime juice, cumin, chilli powder, ground coriander, garlic, salt and pepper and leave to marinate for at least half an hour.
While your chicken is marinating cook the flatbreads, divide your dough in to eight balls, on a floured work top roll out each ball to a approx 8" circle, heat a non stick frying pan medium hot and dry fry each bread for approx one and a half minutes on each side allowing the bread to catch a little, wrap the breads in a tea towel tom keep warm. Next make the salsa and guacamole as above.
Heat you pan or wok medium hot, add the coconut oil then the marinated chicken, reserving the marinating juices for later, stir fry until your chicken is almost cooked, approx four minutes, add the reserved marinade, peppers and onion and stir through for a minute so until hot but still keeping a slight crunch in the peppers and onion, sprinkle in the fresh coriander and serve with the warm flatbreads, sour cream, guacamole and salsa.
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