Piri piri tavern platter

1. Place chicken koftas in a roasting tin and cover with foil, cook at 170˚C for 20 minutes, turning once.
2. To make the green olive tapenade combine the green olives, capers, lemon juice and olive oil with some fresh coriander and garlic in a blender and process until blended.
3. Warm the breads through and either cut into wedges or split in half and fill the pitta with the slaw, dip and koftas.

Serving Suggestion:

Serve with a fresh pear slaw - julienne apple and pear and shred some cabbage finely then place in a bowl with thinly sliced radish. Add pineapple juice, lemon juice and olive oil. Toss well together and sprinkle with chopped coriander. Looking for a chicken wholesale supplier? Click the link to find out how we can help you.