Ingredients
13 total- 4 skin-on chicken thighs
- 2 tbsp of pomegranate molasses
- 1 tbsp of soft brown sugar
- 1.5 tbsp of olive oil, plus extra
- 1 echalion shallot, finely chopped
- 0.5 cucumber, soft centre scooped out, and cut into 1cm cubes
- 50 g of pomegranate seeds
- 0.5 small bunch of mint
- 0.5 small bunch of dill
- 2 tsp of red wine vinegar
- 200 g of greek yoghurt
- 125 g of strong white bread flour, plus extra for dusting
- 0.25 x 7g sachet fast-action dried yeast
Method
6 stepsStep 1
Heat the oven to 200°C/180°C fan/gas 6. Lay the chicken thighs on a baking tray lined with baking paper. In a small bowl, combine the pomegranate molasses, sugar and oil. Season with salt, then brush over the chicken. Roast the thighs in the oven for 35-40 mins, or until golden and charred and the juices run clear (insert a knife to check).
Step 2
Meanwhile, make the flatbreads. Mix the flour, yeast and a small pinch of salt in a bowl. Add 90-100ml lukewarm water and ½ tbsp oil to form a wet, pliable dough. Knead on a lightly floured surface for 3-5 mins, or until the dough is smooth and springy. Place in an oiled bowl, cover and leave in a warm place for 30 mins.
Step 3
In a bowl, mix together the shallot, cucumber, pomegranate seeds, half of the herbs, the red wine vinegar and a good pinch of salt.
Step 4
Place the remaining herbs in a blender with the yoghurt and a pinch of salt. Whizz until you have a smooth, pale green dressing. Chill until ready to use.
Step 5
Divide the dough into 2 small balls and roll each one out to a round disc about the thickness of a pound coin. Heat a non-stick frying pan over a medium-high heat. One at a time, cook the flatbreads for 1-2 mins each side, or until puffed up and lightly charred.
Step 6
To serve, top each flatbread with the chicken and salad, drizzle with the herby yoghurt and spoon over any sticky pan juices.