1 x Provenance free range whole boneless peri-peri chickenFlatbreads:400g plain flourSaltPepperWarm waterCous cous :200g cous cous1 red onion1 red chili10g parsley5g mint5g tarragon1 lemon200ml chicken or vegetable stockSalt and pepperTzatziki:200ml Greek yoghurt1 lemon1/4 cucumber5g mintSalt and pepperMethod:Preheat the oven to 180 deg. Place the chicken skin side up in a tray and roast for 25-30 minutes.
For the flatbread, place flour in a bowl and season with salt and pepper. Slowly add warm water until you get a “not too wet dough” leave to rest in a covered bowl for 20 mins.
When rested divide the dough into either four large or eight small balls and roll them out flat with a rolling pin. Place a frying pan on a medium high heat and cook the dough in the dry pan for around two mins either side. If they burn a little that’s even better for the flavour! Keep in a warm oven around 75 deg until serving.
Place the cous cous in a heatproof bowl and season with salt and pepper. Pour over the 200ml of boiling chicken stock, cover with cling film and leave for 5 mins. Meanwhile finely chop your onion, chilli and herbs. When cous cous is ready fluff it up with a fork.
Add the chopped onion, chilli, herbs and the zest and juice of the lemon, mix and season.