I've been slack. I promised this recipe last week and I never got round to sitting down to post the recipe. I've been a little pre-occupied this past week dealing with a sick child. Poor J.D came down hand, footh and mouth disease, which I have to say is really a nasty virus. He battled severe temperatures over the weekend and developed nasty blisters on his hands soon there after. The poor guy developed the most nasty of blisters on his "thumb sucking" thumb which has resulted in a tearful and unsettled bubba during sleep times. It's his inbuilt "dummy" and without it I think he feels lost. We've had to bandage it up as he kept trying to suck it during the night and kept waking himself up because it hurt so much. I feel so drained and exhausted after to many sleepless nights and long days trying to placate a irritable toddler. All in a days work of being mum right? I really can't complain though as we have been blessed with pretty good health with J.D since he was born. Enough of my whinging lets food!

I posted the recipe for the Spiced Chickpea Flat Bread a week or so ago now and this recipe today is a follow up on how to top your flat bread and fill it with lovely things. The chickpea bread makes a wonderful base for many things but I love to top mine with a slather of hummus, tandoori spiced chicken and a smattering of carrot, mint and spring onion. It's delightful. I will admit I cheat a bit with the Tandoori Chicken and use a pre-bought paste from the supermarket. I use the Patak's brand and find it to be perfectly authentic and delicious in flavour. Hey it's okay to cheat sometimes in the kitchen especially when your a busy mum trying to cook around whingey and clingy toddlers.

Tandoori Chicken & Chickpea Flat Bread

by The Whimsical Wife

Prep Time: 15 min + 1 hr marinating

Cook Time: 10 min

Serves: 4

Ingredients:

6 x chicken thigh fillets
3 tablespoons Pataks Tandoori Curry Paste
2 tablespoons plain yoghurt

To serve

Spiced Chickpea Flat Bread
2 carrots, grated
2 x spring onions, finely sliced
1/2 bunch mint
hummus
lemon, cut into wedges

Instructions

In a large glass bowl place the chicken thighs, curry paste and yoghurt together. Mix to coat the chicken in the curry and yoghurt mixture. Cover with clingfilm and place into the fridge to marinate for at least and hour.

Remove the chicken from the fridge and place onto a heated BBQ, cook the chicken for 5 minutes on each side or until the thickest part is not longer pink. Remove from the bbq and let cool for 5 minutes. Cut the chicken into 1 cm thick slices.

To assemble place a chickpea flat bread onto a plate and slather with a teaspoon of hummus. Place a few chicken slices on top of the hummus followed by some carrot, a smattering of spring onion and a few sprigs of mint. Finish of with a squeeze of fresh lemon juice.

Enjoy!

I hope you get a chance to give these a go. They really make for an interesting weeknight meal. You know when you can't bear the thought of eating sausages or mince again this week. Do you get that way to? Happy cooking!