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Iskander - a grilled chicken with flat bread and yogurt.
This is a warming dish from Turkey, where yogurt is used often in cookery. Warmed yogurt is poured onto layers of grilled chicken, spicy tomatoes and crisp flat bread.
Serves 4.
Four free-range breasts, cut into chunks and threaded on to skewers
3 pitta breads, toasted and split in half
Olive oil - for brushing
For the sauce:
2 tablespoons of oil
3 cloves of garlic, chopped
1 medium onion, chopped
1 red chilli, de-seeded and chopped, or ½ teaspoon chilli flakes
8 ripe tomatoes, chopped.
Salt and fresh ground black pepper
To serve:
1 x 450g pot Greek Style yoghurt
a handful of flat leaf parsley, roughly chopped
Salt and Fresh ground black pepper
Preheat the oven to Gas 6/200c/400f.
First, make the sauce. In a heavy bottomed pan heat the oil and add the onions, garlic, chilli and tomatoes. Cook for about 20 minutes, until the tomatoes are soft and sweet. Season to taste.
Brush the chicken with olive oil, and grill for approximately 7 minutes each side - or until the meat is cooked through when you cut into the centre.
Cut the pitta bread halves in half once again and brush with oil. Toast them in the oven while the chicken cooks. Put a oven proof serving dish in to the oven to warm at the same time.
Put the toasted flat bread into the bottom of the dish. Remove the chicken from the skewers and scatter over the bread. Season with salt and pepper. Pour over the tomato sauce.
Return the serving dish to the oven. Warm the yogurt very gently so it is just blood temperature - any more and it will curdle.
Serve the Iskander with the yogurt poured over the top, then throw over the parsley leaves.
This is a warming dish from Turkey, where yogurt is used often in cookery. Warmed yogurt is poured onto layers of grilled chicken, spicy tomatoes and crisp flat bread.
Serves 4.
Four free-range breasts, cut into chunks and threaded on to skewers
3 pitta breads, toasted and split in half
Olive oil - for brushing
For the sauce:
2 tablespoons of oil
3 cloves of garlic, chopped
1 medium onion, chopped
1 red chilli, de-seeded and chopped, or ½ teaspoon chilli flakes
8 ripe tomatoes, chopped.
Salt and fresh ground black pepper
To serve:
1 x 450g pot Greek Style yoghurt
a handful of flat leaf parsley, roughly chopped
Salt and Fresh ground black pepper
Preheat the oven to Gas 6/200c/400f.
First, make the sauce. In a heavy bottomed pan heat the oil and add the onions, garlic, chilli and tomatoes. Cook for about 20 minutes, until the tomatoes are soft and sweet. Season to taste.
Brush the chicken with olive oil, and grill for approximately 7 minutes each side - or until the meat is cooked through when you cut into the centre.
Cut the pitta bread halves in half once again and brush with oil. Toast them in the oven while the chicken cooks. Put a oven proof serving dish in to the oven to warm at the same time.
Put the toasted flat bread into the bottom of the dish. Remove the chicken from the skewers and scatter over the bread. Season with salt and pepper. Pour over the tomato sauce.
Return the serving dish to the oven. Warm the yogurt very gently so it is just blood temperature - any more and it will curdle.
Serve the Iskander with the yogurt poured over the top, then throw over the parsley leaves.
