Mediterranean Flat Bread With Paprika Chicken, Yoghurt & Mint Pesto Recipe

In February I took part in the Get A Taste Of Bestmed virtual cooking experience with award winning chef Tumi Mogoai, and Bestmed Medical Scheme’s sales and marketing executive, Madelein Barkhuizen. We made Mediterranean flat bread paprika chicken, yoghurt and mint pesto. It came out beautifully and I really enjoyed it so I have to share the recipe with you.

Mediterranean Flat Bread Paprika Chicken, Yoghurt and Mint Pesto

Paprika Chicken Ingredients

• 4 deboned chicken thighs
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• salt and pepper to taste
• oil for frying (canola or sunflower)

Flat Bread Ingredients

• 3 cups of self raising flour
• ½ teaspoon of origanum
• 1 ½ cups plain yoghurt
• oil for frying (canola or sunflower)
• all purpose flour for rolling

Yoghurt And Mint Pesto Ingredients

• ½ cup plain yoghurt
• ½ cup fresh mint (extra for garnish) – you can also use basil or a mixture of basil and mint
• 2 tablespoons sunflower seeds (extra for garnish)
• 1 tablespoon feta (extra for garnish)
• 1 ½ teaspoons of lemon juice
• olive oil
• salt and pepper to taste

Paprika Chicken Method

• Mix the paprika, garlic powder, onion powder, cumin and sugar with oil to make a thick paste
• Marinade the chicken thighs in the paste for at least 30 minutes, however if you can marinade it overnight that is best
• Fry the chicken breasts over medium heat until cooked through
• Cut into strips and salt and pepper to taste

Flat Bread Method

•  Add the origanum to the flour and mix through, then add the yoghurt and mix through with a spoon until it forms a dough
• Turn the dough out onto flour and knead then form into four equal parts and form into flat bread shapes
• Fry in oil on medium heat until browned and turn over to cook the other side. Keep the heat on medium so that the bread is cooked through but not burned.

Yoghurt And Mint Pesto Instructions

• Add the mint, garlic, sunflower seeds, garlic, and lemon juice into your blender with some olive oil and blend until smooth
• Add the yoghurt and blend until mixed through

Once you have all of the above ready spread a layer of mint pesto on your flat bread, add the chicken strips on top of that and then add some feta, mint leaves and sunflower seeds to garnish.