Dinner recipe
Golden oregano chicken, cool garlic yoghurt and a crisp tomato-cucumber salad wrapped in warm flatbreads.
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Ingredients
large frying pan, fine grater, small bowl, foil
Method
Cut the chicken thigh fillets into 3cm pieces. Finely grate two garlic cloves and the zest of one lemon. Toss with the chicken, oregano, smoked paprika, 2 tablespoons olive oil, 0.75 teaspoon salt and black pepper.
Halve the cherry tomatoes, dice half the cucumber, thinly slice the red onion and shred the little gem. Toss with 1 tablespoon lemon juice, remaining 1 tablespoon olive oil and 0.25 teaspoon salt.
Grate the remaining garlic clove and coarsely grate the remaining half cucumber. Squeeze the cucumber firmly in clean hands, then stir it into the Greek yoghurt with 1 tablespoon lemon juice and 0.25 teaspoon salt.
Heat a large frying pan over medium-high heat. Add the chicken in one layer and cook for 8 to 10 minutes, turning every 2 minutes, until golden on several sides with no pink meat in the thickest piece and clear juices.
Stack the flatbreads, wrap loosely in foil and warm in the oven at 180C/160C fan/gas 4 for 5 minutes, or toast each briefly in a dry pan until soft and pliable.
Roughly chop the parsley and fold half through the tomato cucumber salad. Cut the remaining lemon into wedges.
Spread each warm flatbread with garlic yoghurt, add the lettuce salad and golden chicken, then finish with the remaining parsley and lemon wedges for squeezing.
