Middle Eastern Roast Chicken & Flatbreads
with Fries, Pickled Radish & Cucumber Salsa
Oozing with all of our favourite Middle-Eastern flavours, this roast chicken and chips combo will be worth the wait. While they are crisping up in the oven, take charge of prepping the salsa and the flatbreads and you'll be ready to dive into this meal as soon as the timer goes off!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
half chicken
1 sachet
ras el hanout
¼ sachet
dried oregano
2
potato
2
Red Radish
1
tomato
1
cucumber
1 bag
parsley
1 packet
Garlic Sauce
(Contains: Milk, Eggs, Sesame;)
1 packet
Fetta Cubes
(Contains: Milk;)
4
flatbread
(Contains: Gluten, Wheat; May be present: Milk, Soy.)
1 sachet
Chicken Salt
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
babaganoush
(Contains: Eggs; May be present: Milk, Cashew, Walnut, Almond, Macadamia.)
Not included in your delivery
olive oil
¼ tsp
salt
¼ cup
white wine vinegar
1 tbs
honey
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large bowl, combine half chicken, ras el hanout, dried oregano (see ingredients), the salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Sear chicken, skin-side down first, until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray and roast until cooked through, 25-30 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, cut potato into fries. • Place fries on a second lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, thinly slice red radish. • In a second medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add radish to pickling liquid. Add enough water to just cover radish. Set aside. • Roughly chop tomato, cucumber and parsley. • In another medium bowl, combine tomato, cucumber, parsley, a splash of pickling liquid and a drizzle of olive oil.
TIP: Slicing the radish very thinly helps it pickle faster!
• In a small heatproof bowl, add the honey and butter and microwave in 10 second bursts, until melted. Stir to combine. • When chicken has 5 minutes remaining, remove from oven and brush over honey butter. Roast until browned. Set aside to rest, 5-10 minutes. • Meanwhile, in a small bowl, add garlic sauce and fetta. Mash to combine. • Drain pickled radish and add to bowl with cucumber. Toss to combine. Season.
• Drizzle (or brush) each flatbread with olive oil. Wipe out frying pan and return to medium-high heat. • Cook flatbreads in batches, until golden and warmed through, 1-2 minutes each side.
• To tray with fries, sprinkle over chicken salt and toss to combine. • Carve chicken in half. • Bring Middle Eastern roast chicken, flatbreads, fries and pickled radish and cucumber salsa to the table. • Serve with babaganoush and garlic-fetta sauce. Enjoy!
