Recipes
Date posted: 17/06/2021
Ingredients
| Theo's Original sliced chicken thigh | 850g |
| Aubergine (black) | ½ an aubergine |
| Pomegranate seeds | 100g |
| Spring onion trimmed | 1 bunch or 100g |
| Mint | 50g |
| Green peppers 70-90mm | ½ a pepper |
| Yellow Peppers 70-90mm | ½ a pepper |
| Red chillies | 30g |
| Lemons | 150g |
| Everyday Favourites garlic puree | 20g |
| Everyday Favourites extended life vegetable oil | 20ml |
| Rocket leaf salad | 100g |
| Hollyland 12” Khobez flat bread | 10 flatbreads |
| Lion Middle Eastern hot sauce | 100ml |
Method
- Pre heat the oven to 180°c then place the chicken on an oven proof tray and roast until it’s golden and tender
- Place the aubergine on a tray and roast in the oven until tender. Once it’s cooked, give it time to cool and then place it into a bowl
- Add in the pomegranate, spring onion, mint peppers and chilli and mix them up well
- Juice the lemon and add this to the salad with the garlic
- Once chicken is cooked, warm up the bread and top it with the chicken, and then the salad. Top this with rocket and a drizzle of hot sauce before serving up.