Recipes

Ingredients:

1 x Provenance free range whole boneless peri-peri chicken

Flatbreads:
400g plain flour
Salt
Pepper
Warm water

Cous cous :
200g cous cous
1 red onion
1 red chili
10g parsley
5g mint
5g tarragon
1 lemon
200ml chicken or vegetable stock
Salt and pepper

Tzatziki:
200ml Greek yoghurt
1 lemon
1/4 cucumber
5g mint
Salt and pepper

Method:
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.