Flatbread and Spicy Chicken Breast with Avocado Cream and Marinated Onion Salad
Chicken Meat Dishes Sauces and Salsa
As the title suggests, so are the flavors. The recipe is built so that you want to eat chicken breast. All components are special and delicious, an amalgam of spicy, succulent, crunchy, creamy and fresh so that there is perfect harmony in every bite.
Ingredients
Spicy Garlic Chicken
500 g chicken breast cut into thicker strips (to get 12 strips)
3 tablespoons spicy garlic sauce (recipe below)
salt, black pepper
Spicy Garlic Flatbread
2 Lebanese flatbreads (store-bought)
spicy garlic sauce (recipe below)
1/4 small bunch parsley
salt
Spicy Garlic Sauce
4 tablespoons olive oil
2 large garlic cloves
2 teaspoons tomato paste
2 teaspoons hot chili paste
1/8 teaspoon ground cumin
salt
Avocado Cream
1 ripe avocado
4 tablespoons zhoug
4 tablespoons water
salt
Salad with Marinated Onion
2 good handfuls mixed salad (about 50-60 g)
2 smaller carrots
1 medium red onion (about 70 g)
1 level teaspoon grated ginger (paste)
4 tablespoons lemon juice
2 tablespoons olive oil
salt
Servings: 3-4
Calories: 2535 total
How to prepare flatbread and spicy chicken breast with avocado cream and marinated onion salad
- For the spicy sauce, blend all ingredients in a blender to get a cream.
- Dry the chicken breast strips well with paper towels and mix with 3 tablespoons of the spicy sauce. Sprinkle with a little salt. Let marinate for half an hour at room temperature.
- Cut the red onion into scales or strips and sprinkle with a little salt. Massage lightly with your hand to separate the onion strips. Let macerate for 5 minutes. Add the lemon juice and ginger paste and let marinate for another 10 minutes. Add the oil and mix well. Taste for salt. Set aside until needed, the onion will continue to marinate during this time.
- Preheat the oven to 200C (400F). Place the chicken strips on a baking tray lined with parchment paper, spaced apart. Bake for 12 minutes (they don't need to be browned; don't increase the baking time much, the chicken breast will become dry). Transfer the chicken to a bowl, grind black pepper over it and cover to keep warm.
- Cut the flatbreads into 4 and spread each piece with the remaining spicy sauce using a silicone brush. Place the pieces on the baking tray without overlapping them. Sprinkle with chopped parsley and a little salt.
- Bake the flatbreads also at 200C (400F) for 5 minutes (until crispy but not burned).
- For the avocado cream, blend all ingredients in a blender until you have a fine and soft cream like mayonnaise. Adjust salt. Put the sauce in one or two small bowls.
- Assembly: place the salad in a mound on a wide platter. Sprinkle the grated carrots on top and mix with a little salt. Sprinkle most of the marinated onion on top, also pouring its juice over the entire salad. Place the crispy flatbreads in a fan shape to cover the rest of the platter. Place the chicken pieces on top. Sprinkle the remaining marinated onion. Place the bowl(s) with avocado cream on one side.
