Ingredient:
500 g (1 lb) cooked chicken, cut into bite-sized pieces
1 spring onion, cut into strips, to garnish
Pitta bread, to serve
Sauce:
150 g (5 oz) Greek-style yogurt
150 ml (1/4 pint) crème fraiche
8 spring onions, thinly sliced
2 tbsp chopped fresh mint
1 tbsp chopped flat-leaf parsley
2 tbsp lemon juice
A pinch of sugar
Salt and black pepper
Method:
Make the sauce: in a large bowl, combine the yogurt, crème fraiche, spring onions, mint, parsley, lemon juice, and sugar, and season with salt and pepper.
Add the chicken pieces to the bowl and toss to coat in the sauce.
Sprinkle the bread with a little water and cook under a hot grill for 1 minute on each side. Garnish the chicken with the spring onion strips, and serve with the pitta bread.
500 g (1 lb) cooked chicken, cut into bite-sized pieces
1 spring onion, cut into strips, to garnish
Pitta bread, to serve
Sauce:
150 g (5 oz) Greek-style yogurt
150 ml (1/4 pint) crème fraiche
8 spring onions, thinly sliced
2 tbsp chopped fresh mint
1 tbsp chopped flat-leaf parsley
2 tbsp lemon juice
A pinch of sugar
Salt and black pepper
Method:
Make the sauce: in a large bowl, combine the yogurt, crème fraiche, spring onions, mint, parsley, lemon juice, and sugar, and season with salt and pepper.
Add the chicken pieces to the bowl and toss to coat in the sauce.
Sprinkle the bread with a little water and cook under a hot grill for 1 minute on each side. Garnish the chicken with the spring onion strips, and serve with the pitta bread.
