Spiced Chicken Flatbread with Lebanese Chicken Salad

Homemade flatbreads topped with spiced chicken mince and served alongside a vibrant pomegranate, avocado, and shredded chicken salad.

Healthy Chicken Flatbread Middle Eastern Salad

Estimated Nutrition

Calories

1052.7

kcal / serving

4210.8 kcal total

Carbs

96.1g

per serving

384.2 g total

Fat

54.6g

per serving

218.4 g total

Protein

48.9g

per serving

195.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.5

tsp

Caster Sugar

Yeast

fast-action sachet

CondimentsSauces

tbsp

Pomegranate Molasses

Dairy

250

Natural Yogurt

for drizzling

Fruits

Sultana

piece

Avocado

pitted and sliced

piece

Pomegranate

seeds only

tbsp

Lemon Juice

GrainsCereals

400

Plain Flour

type '00', plus extra for dusting

100

Semolina Flour

Liquids

325

Water

warm

300

Chicken Stock

Meat

500

Chicken Mince

piece

Chicken Thigh

bone-in, skin-on

NutsSeeds

0.5

tsp

Sea Salt

flaked

clove

Garlic

finely chopped

tsp

Ground Coriander

tsp

Ground Cumin

tbsp

Baharat Spice Mix

ground

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground

tbsp

Fresh Mint

leaves

tbsp

Fresh Coriander

leaves

OilsFats

drizzle

Vegetable Oil

for greasing

tbsp

Vegetable Oil

tbsp

Olive Oil

divided for chicken and dressing

Other

tbsp

Honey

runny, divided for chicken and dressing

Vegetables

piece

Shallot

finely chopped

piece

Green Chilli

finely chopped

heads

Baby Gem Lettuce

shredded

Method

Mix flours, sugar, and salt in a bowl, then add the dissolved yeast and water to form a soft dough.

Garnish flatbreads with yoghurt, fresh herbs, and chillies, then serve with the prepared salad.

Toss lettuce, avocado, pomegranate, and herbs with a whisked dressing of olive oil, lemon, and honey.

Spread the mince mixture over the dough and bake for 10 minutes until crisp.

Heat a baking tray at the highest oven setting and roll each dough ball into a 20x15cm oval.

Sauté shallot, garlic, and spices, then brown the chicken mince with sultanas and stock until the liquid evaporates.

Preheat oven to 180°C and bake seasoned chicken thighs for 20 minutes before shredding the meat.

Knead the dough until smooth, divide into four balls, and refrigerate on a greased tray for 24 hours.