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Honey chilli glazed chicken on pitta crisp with mint yoghurt

A Paula McIntyre Christmas recipe for Spar

For the chicken:

  • 2 chicken breasts, butterflied

  • ½ tsp smoked paprika

  • 1 tbsp olive oil

  • Mix the oil and paprika and brush all over the chicken. Marinate for 2 hours in the fridge.
     

    For the honey and chilli glaze:

    • 2 tbsp sweet chilli sauce

    • 2 tbsp honey

    • 4 tbsp red wine vinegar

    Whisk together.

    Heat a frying pan or griddle until smoking hot. Season the chicken with salt and place in pan. Seal off for 2 minutes on each side then lower the heat to allow the chicken to cook through. When the chicken is cooked add the glaze and cook, basting as you do, until the chicken is glazed and the sauce has reduced. Rest for 5 minutes and slice thinly.

     

    For the pitta crisps:

    • 5 pitta breads

    Grill the pittas then open up; slice into bite sized pieces and place on baking trays; Cook in a 200º preheated oven until crisp - about 10 minutes.
     

    For the mint yoghurt:

    • 200ml natural yoghurt

    • 1 tbsp mayonnaise

  • Handful chopped fresh mint leaves or 1 tablespoon mint sauce

  • Whisk together.

    Top a pitta crisp with some chicken then a dollop of the mint yoghurt.

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