A MILD SPICY CHICKEN DISH WITH A BEETROOT SAUCE, RED CABBAGE SLAW AND COUSCOUS SERVED ON A FLATBREAD. THIS DISH IS SO TASTY AND FULL OF FLAVOUR AS WELL AS BEING A HEALTHY AND FULFILLING DISH

INGREDIENTS

(SERVES 2 PEOPLE)
2 FlATBREADS (I MADE MY OWN FLATBREADS WHICH ARE SUPER EASY BUT IF YOU PREFER TO BUY READYMADE TO MAKE THIS DISH SUPER QUICK)
1 CARROT- GRATED
3 FRESH BEETROOT (SMALL EGG SIZE)
4 TABLESPOONS MAYO
2 CHICKEN BREASTS
4 TABLESPOONS NATURAL YOGHURT
HANDFUL OF SALAD
1 RED CABBAGE
1 PACKET COUSCOUS (I PICKED A LEMON & CORIANDER FLAVOUR)
CHUNK OF CUCUMBER
POMEGRANATE SEEDS
HALF A LEMON
2 TEASPOONS GARAM MASALA SPICE
1 TEASPOON MIXED SPICE
1/2 TEASPOON PAPRIKA

RECIPE

1. IN A SMALL BOWL ADD GARAM MASALA, MIXED SPICE AND PAPRIKA AND ADD A DROP OF WATER AND MIX TO MAKE A PASTE. CUT YOUR CHICKEN UP INTO SMALL PIECES AND COVER ALL THE CHICKEN WITH THE PASTE. HEAT A LITTLE OIL IN PAN AND COOK THE CHICKEN
   
2. WHILE THE CHICKEN IS COOKING.
   CUT THE RED CABBAGE UP INTO VERY SMALL PIECES (OR WHIZZ IN A BLENDER) ADD MAYO AND MIX AND LEAVE ASIDE
   
3. SQUASH OR CUT UP THE BEETROOT INTO TINY PIECES (OR WHIZZ IN THE BLENDER) ADD THE NATURAL YOGHURT AND LEAVE ASIDE
   
4. GRATE THE CARROT AND DICE THE CUCUMBER
   
5. ONCE THE CHICKEN IS ALMOST COOKED, GRILL THE FLATBREADS FOR A COUPLE OF MINUTES EACH SIDE AND HEAT THE COUSCOUS
   
6. NOW DISH OUT!
   FLATBREAD FIRST, FOLLOWED BY A LARGE DOLLOP OF BEETROOT SAUCE AND RED CABBAGE.ADD THE SALAD LEAVES THEN SPRINKLE THE CARROT AND CUCUMBER. ADD A BIG SPOONFUL OF COUSCOUS AND FINALLY THE CHICKEN. SPRINKLE OVER WITH POMEGRANATE SEEDS AND ADD A CHUNK OF LEMON
   
7. ENJOY THIS SUPER EASY AND COLOURFUL DISH
   
8. IF YOU WOULD LIKE TO MAKE YOUR OWN FLATBREADS THEN MIX 200g PLAIN FLOUR WITH A PINCH OF SALT, 100ml WARM WATER AND A DRIZZLE OF OIL. MIX ALL TOGETHER AND KNEAD FOR A MINUTE. ROLL OUT INTO 2 ROUND CIRCLES AND FRY IN A PAN WITH A DROP OF OIL. FOR EXTRA CRISP TOAST UNDER A GRILL FOR A FEW MINUTES
   

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