Turkish spatchcock chicken with homemade flatbreads & chilli sauce

This recipe is a guaranteed BBQ season winner, and it’s made with our pre-marinated Turkish Spatchcock Chicken too. Dig in whilst the flatbreads are still warm, crispy and charring at the edges but addictively fluffy on the inside, then load up with shredded chicken (packed with flavour thanks to the outstanding Kebab Club marinade – think chilli, garlic, paprika) and finish with our refreshing but spicy chilli sauce.

3 hours 15 mins

4

Hard

• Field & Flower Turkish Spatchcock Chicken

For the flatbreads:
• 3g fast action yeast
• 450g strong bread flour
• 1 egg
• 150g yoghurt
• 150ml milk
• Pinch of salt

For the chilli sauce:
• 1 small white onion
• 2 cloves of garlic
• 400g tin chopped tomatoes
• 1 tbsp white wine vinegar
• Pinch of sugar
• Pinch of salt
• 1-4 chillies (depending on your desired level of heat)

1. To begin the flatbreads, mix the yeast with a tablespoon of lukewarm water and set aside for 5 minutes. Using a mixing bowl combine the yeast mixture, flour, egg and milk, then mix with a dough hook for 2-3 minutes. Allow to rest for 10-15 minutes before adding a generous pinch of salt. Mix again until you have a smooth dough.

2. Portion the dough into 10 balls and leave on a well-oiled tray until the dough has doubled in size, this will take around 2 hours. Cover the dough balls and leave in a warm place to ensure a successful prove. Once proved, roll out and cook on a dry pan or a medium heat BBQ. We recommend around 2-3 minutes each side.

3. To make the chilli sauce, add the onion and garlic to a food processer and blitz, then add a tin of tomatoes, a pinch of sugar and salt, a splash a white wine vinegar and 1-4 chillies (depending on your desired heat). Blitz again until smooth.

4. To cook the chicken, place over a medium heat BBQ and cook for 10-15 minutes per side with your BBQ lid on, or until the chicken is cooked through.

5. Remove the chicken from the heat and rest for 10-15 minutes. Once rested, carve the breast away from the bone and strip the leg meat.

6. Build your flatbreads with the chilli sauce and chicken, then tuck in!