This is a super-delicious Middle Eastern-inspired recipe and really easy recipe which includes a way of doing frozen oven chips that will revolutionise your life!
To feed 3-4, you will need:
500g skinless and boned chicken thigh fillets 200g Greek-style yoghurt Juice from half a lemon 4 garlic cloves, peeled and bashed 8 soft tortilla wraps ¼ teaspoon turmeric ¼ teaspoon garam masala 2 tablespoons olive oil 300g frozen oven chips – the really standard ones! Bag of mixed leaf with rocket
Put 50g yoghurt, the garlic, lemon juice, spices and a good sprinkle of salt into a medium sized bowl. Stir well. Add the chicken, stir to coat thoroughly. Cover and pop in the fridge for an hour.
Pre-heat the oven to 200 degrees. In a roasting tray, put the chips and tumble them with the olive oil so they get a good coating.
Place a wire rack on top of the tray and put the chicken pieces on the rack. Pop this in the oven. If you don’t have a rack that sits on the tray (without touching the chips), put the chicken on one of the main oven racks with the tray of chips below. Roast for 25-30 minutes until the chicken is a little charred and some of the chips have gone crispy.
Remove from the oven and slice up the chicken.
Take a wrap, add a splodge of yoghurt, layer on some chicken, a handful of leaf mix and some chips. If you want you can also add a dash of chilli sauce to your liking. Wrap up the wrap and enjoy! Have a kitchen towel handy as you’ll get quite messy, but you’ll see it’s all worth it.
