Messy Indian-Style Chicken Thigh Flatbreads
with Green Peppers and Tikka Sauce
Enjoy all the flavours of chicken tikka masala in flatbread form! Toasted flatbreads are smothered in warm, buttery tikka sauce, then topped with tender chicken, crunchy green peppers and tangy feta cheese. These balanced flatbreads are finished with cilantro for a touch of brightness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
2 unit
Flatbread
(Contains Wheat)
200 g
Green Bell Pepper
¼ cup
Feta Cheese, crumbled
(Contains Milk)
½ cup
Tikka Sauce
(Contains Milk)
1 tbsp
Indian Spice Blend
7 g
Cilantro
1 tbsp
Garlic Puree
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Roughly chop cilantro. Core, then cut pepper into 1/4-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until peppers are tender-crisp and browned, 3-4 min. Remove from heat. Transfer peppers to a plate.
Pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board. Add chicken and Indian Spice Mix to a medium bowl. Season with salt and pepper, then toss until chicken is completely coated. Return the same pan to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until chicken is browned and cooked through, 6-8 min.** (TIP: Don't worry if the spices char, it will add flavour to the chicken!)Remove from heat.
Meanwhile, heat a small pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add half the garlic puree. Cook, stirring occasionally, until fragrant, 1 min. Add tikka sauce, 1/4 tsp sugar and 1/2 tbsp water (dbl both for 4 ppl). Cook, stirring occasionally, until sauce is warmed through, 1 min. Remove from heat.
Arrange flatbreads on a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 foil-lined baking sheets.)Brush remaining garlic puree and 1/2 tbsp oil (dbl for 4 ppl) over flatbreads. Season with salt. Broil flatbreads in the bottom of the oven until softened, 1-2 min. (NOTE: For 4 ppl, broil one baking sheet at a time.)
Spread tikka mixture evenly over flatbreads. Top with chicken and peppers. Sprinkle feta over top. Broil assembled flatbreads in the middle of the oven until golden-brown, 2-3 min. (NOTE: For 4 ppl, broil one baking sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
Cut flatbreads into quarters. Divide flatbreads between plates, then sprinkle cilantro over top. Dig in with a knife and fork, if desired.
