Portions 1 | Preparation time: 1 hour | Cooking time: 15 mins | Difficulty: medium
Ingredients
1 chicken breast, boneless
20g hung curd
2 tsp ginger-garlic paste
For the missi roti
40g gram flour
20g wholewheat flour
1/2 tsp ground red chillies
1 small onion, chopped
1 tsp chopped coriander leaves
1 jalapeño, chopped
2 olives, chopped
1 tsp chopped sun-dried tomatoes
For the couscous tabbouleh
20g instant couscous
2 tsp chopped parsley
20g coriander leaves
1 green chilli, chopped
1 tsp lemon juice
1/2 tsp salt
For the laban sauce
20ml sesame oil
10g garlic, chopped
1 green chilli, chopped
1/2 tsp coriander seeds
100g yoghurt
25g fresh cream
Method
1. Marinate the chicken with the hung curd, ginger-garlic paste and seasoning. Set aside for 30 minutes.
2. Knead the dough with ground chillies. Add the onion and coriander. Refrigerate.
3. In a bowl, add the couscous and top it with boiling water. Cover and set aside for 10 minutes.
4. Mix the parsley, coriander, chilli, lemon juice and salt for the tabbouleh. Then mix it with the couscous. Stuff the chicken breast with the mixture and cook in a preheated oven at 180°C for 10-15 minutes.
5. Roll out the missi roti. Cook for 30 seconds on a flat frying pan or tawa. Stud each roti with olives, jalapeño and tomatoes. Turn over and cook until done.
6. To make the laban sauce, heat the oil in a pan. Sauté the garlic, chilli and coriander. Add the yoghurt and cream. Keep stirring until it boils. Season.
7. Serve the chicken topped with the sauce on a platter along with missi roti.
