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Turkish spiced chicken with flatbreads and green relish
Fruit and vegetables
2
garlic
cloves, grated
2
garlic
cloves, chopped
1 green
chilli
, halved, seeds removed, roughly chopped
1 red
chilli
, halved, seeds removed, roughly chopped
15g/½oz fresh
coriander
, roughly chopped
8 sprigs of
mint
, leaves only, roughly torn
good squeeze of
lemon juice
¼
cucumber
, sliced
lemon
wedges
Tins, packets and jars
70g/2½oz pitted green
olives
, roughly chopped
200g/7oz
plain flour
2 tbsp
ghee
, melted
1 tsp
Dijon mustard
Cooking ingredients
6 tbsp
olive oil
½ tsp ground
cinnamon
¾ tsp
cayenne pepper
1 tsp ground
cumin
salt and freshly ground
black pepper
sea salt
flakes
6 tbsp extra virgin
olive oil
2 tbsp white
balsamic vinegar
½ tsp
salt
3 tbsp
olive oil
1 tbsp
white wine vinegar
Dairy, eggs and chilled
200ml/7fl oz Greek
yoghurt
Meat, fish and poultry
6–8 boneless
chicken thighs
, skin removed
Other
handful of baby leaves
Back to recipe
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