Recipe: Yummy Chicken and Halloumi Naan Breads

Chicken and Halloumi Naan Breads. Chicken and Halloumi Naan Breads sarahhicks. Chicken and Halloumi Naan Breads step by step. Spread the hummus on the wrap (click the hummus ingredient for the recipe), pile on the cabbage slaw, then place the chicken/halloumi strips, a good dollop of the garlic yoghurt, a sprinkling of chopped mint and finish with some cheeky pink onions.

Place naan bread on a large baking sheet. Brush naan with olive oil and gently rub with a clove of garlic. Top with strained ricotta, chicken, peppers, and red onion. You can cook Chicken and Halloumi Naan Breads using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken and Halloumi Naan Breads

1. Prepare 6 of chicken thighs.
2. It's of Full fat yoghurt.
3. It's of Cumin.
4. Prepare of Cajun.
5. You need of Cayenne Pepper.
6. You need of Coriander.
7. You need of Vegetable Oil.
8. It's of Halloumi.
9. You need of Iceberg Lettuce.
10. It's of Cherry Tomatoes.
11. You need of Naan Breads.

Transfer to the oven to keep warm. Whisk all chicken marinade ingredients together in a bowl until combined. In a large frying pan / skillet, fry the marinaded chicken until browned and cooked through. Add the marinated chicken thighs, a few at a time, being careful not to overcrowd the pan.

Chicken and Halloumi Naan Breads instructions

1. Chop up the chicken thighs and marinade in 2 table spoons of yoghurt, cumin, Cajun, coriander and cayenne..
2. Allow to marinade for 40 minutes in the fridge.
3. Pre heat the oven to 180 degrees.
4. Add the chicken thigh mixture to a baking tray and cook for 30 minutes.
5. Chop up additional toppings. Here I have used iceberg lettuce, cherry tomatoes and halloumi.
6. Blend together an additional 2 table spoons of full fat yoghurt and coriander until the mixture is runny..
7. Cook the naan breads for 4 minutes.
8. Enjoy!!.

Remove and place in one large bowl or individual bowls ready for serving. Add the haloumi slices to the frypan and reduce the heat to low. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. In a food processor, pure the drained cucumber, the yogurt, the remaining lemon juice and garlic, the mint, coriander and cumin; season with pepper. Pile the chicken onto the naan and top with the fixins and tzatziki sauce.