Harissa Chicken, Chorizo and Roasted Veg Flatbread 🌶️🍗 I’ve not had a fully loaded flatbread in a long time and I forgot how amazing these were!

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Harissa Chicken, Chorizo and Roasted Veg Flatbread 🌶️🍗 I’ve not had a fully loaded flatbread in a long time and I forgot how amazing these were!

This was @hellofreshuk recipe I tweaked with some added extras 😍

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
• 2 Sweet Potato’s
• ½ Red Onion, thinly sliced
• 1 Bell Pepper, sliced
• 100g Baby Plum Tomato’s, halved
• 50g Harissa Paste
• 15ml Cider Vinegar
• 200g Chicken Thigh, diced
• 40g Chorizo, diced
• 50g Feta
• 75g Greek Yoghurt
• 2 @mydelikitchen Flatbreads
• 1tsp Sugar
• Pinch of salt
• Chilli and coriander to garnish

𝗠𝗲𝘁𝗵𝗼𝗱
1. Chop the sweet potato’s into wedges and add to a bowl with oil, salt and pepper. Toss to coat and then add to a large baking tray. Cook on 220c for 30-40 minutes, turning half way.
2. Meanwhile coat the sliced bell pepper and halved tomatoes in ⅓ of the harissa paste and oil. Roast in the oven until golden and soft, 15-20 mins.
3. While all the veg is roasting, pickle your sliced onion by adding the cider vinegar, sugar and salt to it. Leave to pickle.
4. When your veg has ten minutes left, coat your chicken in ⅓ of the harissa paste and fry off until nearly cooked through. Add in the chorizo and fry for a further few minutes, until the meat is cooked.
5. Mix together the remaining ⅓ of harissa paste and the yoghurt to make a sauce. Also warm your flatbread in the oven for a few minutes.
6. Once everything is cooked, it’s time to plate up. Load your flatbread up however you like and enjoy!

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