Buffalo Chicken Flatbreads with Yoghurt Dressing Recipe

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Buffalo Chicken Flatbreads with Yoghurt Dressing

Servings

Prep time

15 minutes

Cook time

15 minutes

This is our kind of health food. Crispy-skinned chicken thighs tossed in Buffalo Hot Sauce, piled onto warm flatbreads and balanced with a bright, herby green yoghurt. It’s bold, punchy and properly tasty.

Ingredients

For the buffalo chicken
4 chicken thighs
Salt & black pepper
1 tbsp neutral oil
3–4 tbsp Buffalo Hot Sauce
For the yoghurt dressing
100g spinach
50g kale
Small handful fresh coriander (plus extra to finish)
200g thick Greek yoghurt
2 tbsp Original Mayo
To build
2–3 flatbreads
75g feta, crumbled
Extra Buffalo Hot Sauce, for drizzling

Directions

Preheat the oven to 190°C (fan). Season the chicken thighs generously with salt and pepper.

Heat the oil in a frying pan over a medium–low heat. Place the chicken down and cook slowly for 12–15 minutes, until the chicken is deep golden and very crispy.

Flip the chicken thighs, then transfer the pan to the oven. Bake for 15-20 minutes, until cooked through and juicy.

Remove the chicken from the oven and toss generously in Buffalo Hot Sauce while still hot. Set aside to rest briefly.

Add the spinach, coriander and kale to a pan of simmering water and cook for 1–2 minutes until just wilted. Drain well and squeeze out any excess water.

Blend the greens with the Greek yoghurt and Original Mayo until smooth and bright green.

Warm the flatbreads in the oven or a dry pan until soft and lightly toasted.

Spread a generous layer of green yoghurt over each flatbread. Top with chunks of buffalo chicken, crumble over the feta, and finish with chopped coriander and even more Buffalo Hot Sauce.

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