Chicken Yassa Flatbread

Method

1. Cut the chicken into 1.5 cm pieces and toss with part of the lemon juice, half the mustard, the garlic, salt, pepper and a little oil. Leave for 15 min. Meanwhile heat the oven to 220 °C.

   Add in this stepBoneless chicken thighs, in 1.5 cm cubes 200 gLemon juice 15 mlDijon mustard 1½ tspGarlic clove, grated 1Salt ½ tspBlack pepper ¼ tspVegetable oil 0.6 tbsp

2. Heat some of the oil in a 24 cm frying pan on medium heat, add the onions and cook for 12 min, stirring, until soft and golden. Scoop them out.

   Add in this stepVegetable oil ¾ tbspOnions, thinly sliced 200 g

   medium heat

3. Add the rest of the oil to the same pan, turn up to medium-high heat, spread out the chicken and cook for 6 min, until golden outside with no pink inside when you cut a piece.

   Add in this stepVegetable oil 0.6 tbsp

   medium-high heat

4. Line a baking tray with baking paper and lay on the pitas. Top with half the mozzarella, then the onions, chicken, olives and the rest of the cheese, and sprinkle with red pepper flakes. Bake at 220 °C (oven) for 8 min, until the cheese is bubbling and the edges are crisp. Use two trays for 3 or 4 servings.

   Add in this stepPita bread (about 18 cm) 2Grated mozzarella 100 gPitted green olives, sliced 30 gRed pepper flakes ½ tsp

   oven

5. Stir the remaining lemon juice, the rest of the mustard and the honey into the yoghurt. Zigzag the sauce over the hot flatbreads, scatter with parsley and cut each into quarters.

   Add in this stepGreek yoghurt 4 tbspLemon juice 10 mlDijon mustard 1½ tspHoney 1 tspFlat-leaf parsley, chopped 5 g