Serves 2
INGREDIENTS:
For the chicken marinade
2 chicken breasts
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp ground paprika
1 lemon
2 tbsp olive oil
For the minty yogurt
1 tbsp fresh mint leaves, chopped
100ml plain yogurt
For the roasted red onion
1 medium red onion, thinly sliced
1 tbsp olive oil
For the flatbreads
120g self-raising flour
120ml natural yogurt
2 tsp olive oil
Sea salt
METHOD:
1. Marinate the chicken in a bowl, whisk together cumin, cinnamon, coriander, paprika, juice of the lemon and 2 tbsp of olive oil. Season with sea salt. Add the chicken breasts, coat well and marinate for at least 30 minutes in the fridge, or overnight if you have time.
2. Prep onions and flatbread dough. Toss the sliced red onion with a little olive oil and sea salt; spread in a single layer in the right air fryer drawer. For the flatbreads, mix the self raising flour, yogurt, olive oil and a good pinch of sea salt in a bowl until it comes together as a dough. Turn onto a lightly floured surface and knead for 1–2 minutes until smooth and flexible. Divide into 4 pieces, roll each into a ball, then roll out to roughly 3–4 inch rounds. Lightly brush both sides with olive oil.
3. Cook the chicken and onions (left & right baskets in your air fryer). Place the marinated chicken breasts in the left air fryer drawer in a single layer. Set both air fryer drawers to 190°C for 18 minutes, with the same settings on each, and use Sync Cook/Sync Finish so they run together. Shake the onions and turn the chicken about halfway. Start checking the chicken from 16 minutes; you want it cooked through and juicy (no pink in the middle).
4. Bake the flatbreads (bottom oven drawer). While the chicken and onions are cooking, slide the flatbreads onto the oven drawer in a single layer. Set the drawer to bake 180°C for 8–10 minutes, turning once, until puffed in places and lightly golden.
5. Make the minty yogurt by stirring the chopped mint through the yogurt, season with a little salt and set aside.
6. Rest, slice and assemble. Once everything is cooked, rest the chicken for 3 minutes, then slice or tear into strips. Place the warm flatbreads onto plates, and spoon a generous smear of the minty yogurt over the bread, top with the spiced chicken, scatter over the roast red onions, and finish with a sprinkle of finely chopped flat leaf parsley.
