Harissa chicken flatbreads

Name: Harissa chicken flatbreads
Cuisine: Tunisian
Ingredients: 320 g chicken breast, raw; cut into even thin strips; 2 flatbreads; 1 large bell pepper, deseeded and sliced; 20 g harissa paste, use less if especially hot; 100 g natural yoghurt; ½ lemon, ¼ for yoghurt; ¼ for serving; 1 clove garlic, peeled and crushed; 5 g parsley, chopped; 1 tsp oil, ½ tsp for peppers; ½ tsp for chicken; to taste salt; to taste black pepper

TunisianMedium25–30 min2 portions8 min prep

Allergens: milk, wheat/gluten in typical flatbreads; check bread label, check harissa and bread labels for additional allergens.

"Charred peppers · lemon yoghurt"

Makes 2 portions. Charred peppers · lemon yoghurt

Origin

North African-inspired · contemporary adaptation

Part of the Tunisian Table.

Already made this?Add a past plate to your cooksAdd cook