Skinnee Chicken (with homemade kebab shop chilli sauce) Recipe

Flicking through August's Good Housekeeping, scanning for a spontaneous, quick supper, I came across a promotion for a brand of cooking spray, and a Lebanese recipe for Chicken Fattee, by James Ramsden.

 

Chicken Fattee is a Lebanese dish made up of layers, based on dried bread toasted in butter, with various toppings, the top layer always a yoghurt dressing. I had only about half the ingredients - which is why I've re-named it - so I improvised (a lot) and ended up with a delicious grilled chicken dish served with a chilli sauce just like one you'd get in a decent kebab shop! (Not that I would frequent one of those too often... ahem.)

Himself was pleased anyway...

 

Chicken Skinnee

 

Serves 2

 

Ingredients:

 

 

400 g chicken fillets

Olive oil (in spray form if you have it)

1 tbsp harissa spice mix (use ras el hanout for a real Lebanese flavour)

1/2 tsp chilli flakes

1 stick cinnamon

300 ml tomato passata

1 tbsp red wine vinegar

1 tsp sugar

1 small onion, finely chopped

1 clove garlic, finely chopped

2 tortillas (or pitta)

1 small red onion, diced

1/2 red pepper, diced

3 inch cucumber, diced

 

Method:

 

Grill the chicken for about 3-4 minutes each side. Slice into bite-sized pieces.

 

Pan-fry the onion for a few minutes, then add in the garlic until softened. Add the harissa spice mix, chilli flakes, and cinnamon and fry for less than a minute then add in the tomato passata, red wine vinegar, and sugar. Simmer for about 15 minutes until thickened.

 

Dice up the salad - red onion, pepper and cucumber.

 

Grill the tortillas, with a spray of olive oil, for 1 minute each side until crisp, then quarter.

Serve the tortilla, topped with the tomato chilli sauce, then the sliced chicken and salad.