Chilli Chicken Flatbreads with Pickled Cucumber

Recipe Serves 2

Ingredients

30 minutes preparation and cooking, plus 30 minutes - 2 hours to marinate the chicken

2 chicken breasts or skinless, boned chicken thighs

Handful of peppery salad leaves, such as rocket, mustard leaves or watercress

1 red chilli, sliced

2 spring onions, sliced

10g coriander, leaves picked off

2 large, soft flatbreads

½ lime cut into two wedges to serve

For the marinade:

2 tablespoons Mackays Chilli Jam, plus extra to drizzle

1 tablespoon smooth peanut butter

Juice ½ lime

1 tablespoon light soy sauce

1 large clove garlic, grated or finely chopped

2 large metal skewers or 4 smaller wooden skewers

For the pickled cucumber:

½ cucumber

½ small red onion

2 tablespoons white wine vinegar or rice vinegar

1 tablespoons water

1 teaspoon granulated sugar

Pinch of salt

Follow The Recipe

If you are using wooden skewers soak them in water for a couple of hours before using so they don’t burn under the grill.

In a medium-sized mixing bowl combine the Mackays Chilli Jam with the peanut butter, lime juice, light soy sauce and garlic. Mix well. Cut the chicken into 2.5cm pieces and put them into the bowl with the marinade ingredients. Mix well and put the chicken in the fridge to marinate for two hours. If you are in a rush, you can just marinate the chicken for 30 minutes.

To make the pickled cucumber, slice the cucumber in half lengthways and scoop out the seeds using a teaspoon. Slice the cucumber into thin (0.5 cm) slices on a diagonal angle. Put in a small bowl. Slice the red onion into very thin half-moon slices and add to the cucumber. Add the vinegar, water, sugar and salt to the vegetables and mix well. Leave to pickle for at least half an hour before eating.

Preheat the grill to a high heat and line the metal grill tray with tin foil. Put a metal rack on top of the grill tray. Thread the pieces of marinated chicken onto the skewers and arrange them on the metal rack and then put them under the grill. Grill the chicken for about 7-10 minutes, turning the skewers every few minutes so the chicken cooks evenly and gets a little bit charred on all sides. Take the chicken out from under the grill and cut into the largest piece to check it is cooked the whole way through.

Put the flatbread on the grill pan, sprinkle with a few drops of water and put them under the grill for 30 seconds to warm them.

Add a few salad leaves to each flat bread, pile on half the pickled cucumber and then add the cooked chicken. Sprinkle over the chopped spring onion, coriander leaves and sliced chilli and add a drizzle of Mackays Chilli Jam. Fold in half and serve immediately.

This is a great dish to cook on the BBQ. Prepare the chicken as described but cook the skewers on the BBQ. It is best to use metal skewers if you are cooking on the BBQ. You can warm the flatbreads on the BBQ too.