大象传媒

INGREDIENTS FOR CHICKEN MARINADE:

• 600g chicken thigh fillets
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• ½ tsp dried oregano
• The juice of half a lemon
• A good pinch of salt

INGREDIENTS FOR SALAD:

• 1 red onion, finely sliced
• 2 handfuls of shredded lettuce
• The juice of half a lemon
• A pinch of salt

SERVE WITH:

• 4 soft flatbreads to serve
• Chilli sauce to serve (optional)

INGREDIENTS FOR HOMEMADE HOUMOUS (OPTIONAL):

• 1 x 400g tin cannellini beans
• 2 cloves garlic
• The juice of half a lemon
• 100g tahini
• A pinch of salt

METHOD:

1. Put the chicken into a mixing bowl and add the olive oil, Cajun seasoning, garlic powder, oregano, the juice of ½ a lemon and a really good pinch of salt. Mix well. You can leave this to marinade for as long as you like. Any more than 30 minutes, cover and pop back into the fridge.

2. Meanwhile, drain the cannellini beans, reserving 100ml of the bean water. Add both the beans and the bean water to a blender along with the juice of ½ a lemon, the garlic, tahini and a good pinch of salt. Blitz until smooth. For a cheaper alternative, you can buy a pot of ready-made houmous from a supermarket for less than £1.

IF COOKING UNDER THE GRILL:
3a. Pre-heat the grill to high. Arrange the chicken onto a grill rack and grill for 4-5 minutes a side or until cooked through and juicy. Slice up the chicken and season with a little salt.

IF COOKING IN AN AIR FRYER:
3b. To air fry the chicken, air fry in 2-3 batches on full for 10-12 minutes, turning halfway, or until cooked through and a little crispy

4. Whilst the chicken cooks, put the red onion into a bowl. Add the lemon juice and a pinch of salt. Mix well and leave to mellow. Add the lettuce and toss together just before serving.

5. To serve, slather the hummus onto the flatbreads. Top with the chicken and plenty of salad. Serve with optional chilli sauce.