Ingredients
22 total- 1 garlic bulb
- 250ml olive oil, plus 2 tbsp and extra for drizzling and frying
- 150ml apple cider vinegar
- 40g caster sugar
- 10g fine salt, plus 1 tsp
- 1 tsp Chinese five spice
- 1 red onion, thinly sliced
- 4 bone-in, skin-on chicken thighs
- ½ tsp smoked paprika, plus extra to serve
- ½ tsp ground cumin
- ½ tsp garlic granules
- ½ tsp onion granules
- 175g self-raising flour
- 125g M&S Remarksable Value Greek Style Yoghurt
- 2 M&S Remarksable Value Large Free-Range Eggs, yolks only
- 1½ tsp English mustard
- ½ tsp white miso
- 2 lemons, 1 juiced, 1 cut into wedges
- 200g white cabbage, finely sliced
- 1 carrot, grated
- 100g pickled jalapeños, to serve
- 10g coriander, to garnish
Method
10 stepsStep 1
Heat the oven to 220°C/200°C fan/gas 7. Cut the top from the garlic bulb, drizzle with a little olive oil, wrap in foil and roast for 30–35 mins until soft and caramelised, then set aside to cool.
Step 2
Meanwhile, make the pickled onions. Put the apple cider vinegar, 150ml water, sugar, salt and the Chinese five spice into a small pan and bring to the boil, stirring until the sugar and salt have dissolved. Put the red onion in a heatproof dish and pour over the hot liquid, then set aside to cool.
Step 3
Remove the skin from the chicken thighs and set aside. Cut the meat away from the bones into large, even pieces. Lay the chicken skin flat on a baking tray, drizzle lightly with a little oil and top with a second baking tray to press it flat. Roast for 15 mins, then remove the top tray and cook for a further 10–15 mins until completely crisp and golden, then set aside.
Step 4
In a bowl, toss the chicken meat pieces with 2 tbsp oil, smoked paprika, cumin, garlic granules, onion granules and half a teaspoon of fine salt. Spread the seasoned chicken out onto a baking tray and roast for 25–30 mins until cooked through and nicely browned. Leave to rest, then shred into thin strips.
Step 5
While the chicken is roasting, make the flatbreads. Mix the flour, yoghurt and half a teaspoon of fine salt together in a bowl to form a soft dough. Knead briefly on a lightly floured surface for about 5 mins until smooth, then cover and leave to rest for 15 mins.
Step 6
For the aioli, squeeze the cooled roasted garlic cloves from their skins into a jug. Add the 2 egg yolks, ½ tsp mustard, miso and the juice of half a lemon, then blend using a stick blender until smooth. With the motor running, slowly drizzle in 250ml oil in a thin, steady stream until thick and glossy, then season to taste.
Step 7
For the coleslaw, combine the cabbage and carrot in a large bowl. Add 2 tbsp roasted garlic aioli, remaining mustard and the juice of the remaining half lemon, then toss well to coat and season to taste.
Step 8
Divide the flatbread dough into 4 equal pieces and roll each out into a thin round. Heat a large, dry frying pan over a high heat and cook the flatbreads one at a time for 1–2 mins on each side until puffed and lightly blistered. Wrap them in a clean tea towel to keep warm.
Step 9
Heat a little extra oil in a frying pan over a high heat. Add the shredded chicken and fry for 4–5 mins until crisp and golden at the edges.
Step 10
To serve, spread each warm flatbread with a generous helping of coleslaw, then top with the crispy shredded chicken. Spoon over some extra roasted garlic aioli, add the pickled red onions and pickled jalapeños, and crumble over the crispy chicken skin bits. Finish with a sprinkle of coriander, a dust of extra smoked paprika and the lemon wedges on the side for squeezing over.