Ingredients
Moroccan chicken thigh, spinach, coleslaw, sliced cucumber, tzatziki sauce, mint yoghurt, Turkish roti bread
Method
Line baking tray with grease proof paper, place dry rub mix in bowl, add chicken thigh to bowl and thoroughly coat chicken in seasoning. Lay chicken flat on baking tray, cook 180
degrees for 30 minutes covered, uncovered for 15 minutes. While hot roughly cut chicken into strips, set aside. Slightly warm roti bread in microwave this allows roti to be pliable while making Place good handful of spinach horizontally across center of roti, squeeze on Tzatziki sauce across spinach. Add large handful of coleslaw on top of Tzatziki, dollop evenly 2 large spoonful’s of mint yoghurt onto coleslaw. Using tongs to add chicken strips to roti finishing with cucumber slices. Fold over bottom half of roti over top of mixture. Pull back lightly to firm mixture then roll. Toast in sandwich toasted till lightly browned.
Coleslaw Mix
Ingredients Chinese cabbage (wom Bok), red cabbage, carrot, spring onions, coriander, parsley, mint.
Method
Thinly shredded both cabbages, grate carrot, finely shredded mint, shallots, coriander and parsley, mix in large bowl
Ras El Hanout
(makes 3 tablespoons)
Ingredients
1 tsp ground cumin, 1 tsp ground ginger, 1 tsp salt, ¾ ground black pepper, ½ tsp ground cinnamon, ½ tsp ground coriander, ½ tsp cayenne pepper, ½ tsp all spice, ¼ tsp ground gloves
Moroccan Chicken Dry Rub
Ingredients
1kg chicken thigh skinless b/o, 1 ½ teaspoon ground cinnamon, 1 tsp sweet paprika, 1 tsp ground ginger, ½ to 1 tsp black pepper, 1 ½ tbsp. ras El Hanout.
