Turmeric Chicken Pide
Recipes
1 min read
Ingredients
| 250 | gr | Pizza dough (per pide) |
|---|---|---|
| 250 | gr | Anchor Food Professional IQF extra stretch + Mozzarella |
| 150 | gr | Pizza sauce |
| 100 | gr | Turmeric roasted chicken breast |
| 30 | gr | Diced Courgette |
| 30 | gr | Roast red capsicum |
| 6 | sprigs | Fresh coriander |
| 15 | ea | Baby spinach |
| 50 | gr | Tinned chickpeas, drained |
| 1 | Tbspn | Zaatar spice |
| 3 | Tbspn | Coriander yoghurt |
Coriander Yoghurt:
| 1 | ea | Shallot, fine diced |
|---|---|---|
| 2 | cups | Fresh coriander, finely chopped |
| 500 | ml | DeWinkel Natural Yoghurt |
| 2 | Tbsp | Chopped fresh mint |
| 1/4 | tsp | Ground coriander |
| 1 | ea | Lemon zest and juice |
| Flake sea salt, freshly ground pepper |
Turmeric roasted chicken:
| 2 x 200 | gr | Chicken breast |
|---|---|---|
| 2 | tspn | Turmeric |
| 1 | tspn | Ground coriander seed |
| Olive oil | ||
| Cracked pepper |
Method
- Roll the pizza/pide dough into a 15cm x 30cm oval.
- Evenly spread pizza sauce onto the base working from the inside to the outside leaving a 2-3 cm for the crust.
- Evenly spread Mozzarella cheese over the tomato base, working from the outside inwards to the center.
- Roast and slice the chicken.
- Deep fry the drained chickpeas and season with salt, pepper and zaatar spice.
- Top the pizza with, roast red capsicum, baby spinach, chicken and diced courgette.
- Fold over borders and twist the ends to secure (crimp edges if desired).
- Paint edges with olive oil and bake in oven @250°C for 6 mins.
- Cut pide into thick slices and top with coriander, spiced crispy chickpeas and coriander yoghurt.
- Serve with lemon wedges if desired.
Coriander Yoghurt:
- Combine all ingredients and season to taste.
Turmeric roasted chicken:
- Add turmeric, pepper, coriander and olive oil and rub into the chicken breast.
- Cover and leave to marinate overnight.
- Pan fry to seal the chicken and roast in an oven at 160c for 10–15 mins.
- Cool and slice chicken ready to top the pide.
