We have a couple of birthdays this month so we’ve gathered together at the beach hut to have a little party and we cooked Moroccan Spiced Chicken Flatbreads on the fire pit. Having your favourite people around you while you cook and everyone eats together is the best way to celebrate especially when you’ve got a few age ranges to celebrate!
Here’s my latest YouTube video showing how birthday feast
So that we all could enjoy the party, I prepped the chicken and a richly spiced buttermilk marinade ahead of time and simply placed everything in a sealable bag ready to go on the fire as soon as it’s nice and hot. So none of that mixing and chopping at the last-minute. More time for talking and laughing. Who wants to be stuck in the kitchen when the party is in full swing?
Build your fire/bbq and once up to temperature add your skillet or frying pan to the heat. Then check it’s nice and hot by adding a small amount of the chicken and if it has a good sizzle then you are ready to go. Add the chicken spoonful at a time so not to overcrowd your pan, which will reduce the heat. We want it good and hot so it cooks the chicken thoroughly.
You will see that I added lemon halves to the marinade and once cooked these become all charred and the insides all jammy. When the dish is ready, squeeze out the flesh and it makes to most delicious addition to the final dish.
Remove the pan from the heat and allow to rest for a few minutes while you heat the flatbreads on the fire and get the toppings together.
I made two toppings, again ahead of time: a roasted red pepper salad with walnuts and pomegranate molasses; and a citrus, garlic and herb yoghurt dip. You could also add a shop-bought hummus and jazz it up with a few additional ingredients as I did HERE.
We all tucked in and all had seconds so this does make a generous amount for 10 people which is want you want in a party – lots of chat, food and laughter.
- 6 chicken breasts, cubed
- 2 lemons, halved and juice of 1
- 3 garlic cloves, crushed
- 1 red chilli, halved
- 1 tablespoon oil
- 150ml buttermilk
- 2 teaspoon paprika
- 1 teaspoon ground cumin
- half teaspoon ground ginger
- half teaspoon turmeric
- half teaspoon ground cinnamon
- good grinding of sea salt and black pepper
- handful of fresh corriander, stalks and leaves finely chopped
- Place the chicken in a large sealable bag and then add the remaining ingredients and massage the bag until well combined and chicken covered.
- Allow to marinade for 2-4 hours.
- Let the chicken marinade to work its marinade so you can enjoy the party and it's ready and waiting for you.
- 3 red peppers, cut into quarters and all seeds removed
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 2 teaspoons pomegranate molasses
- small handful walnut pieces
- 2 large sprigs fresh mint, finely shredded
- pinch of chilli flakes
- Place the prepared red peppers under the grill and grill until blackened.
- Remove from the heat and place in a bag for around 10 minutes.
- Remove from the bag and peel off the blackend skin and then slice thinly.
- Place in a bowl alongwith the oil, pomegrante molases and garlic and stir to combine.
- Sprinkle over the walnut pieces and the fresh mint and chilli flakes
- 300g Greek Yoghurt
- 1 garlic clove, crushed
- couple of dashes of Tabasco
- zest of half lemon
- 50g or small handful fresh parsley, finely chopped
- 50g or small handful fresh fresh coriander, finely chopped
- 30g fresh mint, finely chopped
- Salt and freshly ground black pepper
- Place the yoghurt in a large dish add the garlic, Tabasco and lemon zest. Stir until well combined.
- Add the fresh herbs and combine gently until just combined. Season with salt and pepper and serve.