It can be so easy, when cravings are real to reach for the telephone and call your nearest takeaway.
This recipe requires minimum effort, it's ready in a flash and your body will thank you for it over a greasy takeaway!
Ingredients
250g Properly Free Range chicken stir fry
2 tbsp Jamaican Jerk rub
1 kohlrabi
½ a lemon, juiced
3 spring onions, roughly chopped
½ a red chili, finely chopped
½ tbsp olive oil
A pinch of salt
100g yoghurt
To make the flatbreads
200g of strong white bread flour
130g water
4g salt
2g dried yeast
Method
To make the flatbreads
Place the flour, yeast and salt into a bowl and mix together. Pour the water into the dry ingredients and mix together to form a dough.
Knead the dough for around 4 minutes, then separate into 6 evenly sized doughballs. Cover the dough balls with cling film (or beeswax wraps) and leave to prove for 1 hour in the fridge.
Remove from the fridge and roll out the flatbreads as thin as possible. Take a cast iron pan or griddle pan and place over a high heat. Once the pn is super smoking hot (and dry) fry the bread for 30 seconds on each side.
To make the stir fry
Place the chicken stir fry in a mixing bowl and drizzle with a glug of olive oil. Add the jerk rub and give it all a good mix together. Leave to marinate for one hour.
Take a non stick pan and sizzle the stir fry over a high heat for about 3 minutes, util the chicken is cooked through, but still tender.
To make the slaw
Grate the kohlrabi into a mixing bowl then mix in the lemon juice, diced chilli, diced spring onions and a good pinch of sea salt.
Stack your flatbreads with the jerk chicken and slaw, then drizzle with a little fresh and tangy yoghurt.
You can shop our collection of Properly Free Range chicken here.
