Persian Tortillas with Ras el Hanout Chicken
Ingredients
For the tortillas
- 4 chicken breasts, large, skinless
- 2 tbsp ras el hanout, heaped
- 5 tbsp olive oil
- 1 red onion
- 6 flour tortillas, large
- 100 g arugula
- 0.5 pomegranate
- 100 ml pomegranate molasses (Anzeige)
- olive oil
- salt
For the yogurt sauce
- 1 bunch mint
- 400 g Greek yogurt
- 2 tbsp sumac
- pepper
Nutrition per serving, approx.: 660 kcal40 g protein67 g carbs26 g fat5 g fiber
Estimates, calculated from the ingredients.
Instructions
- Cut 4 chicken breasts horizontally, but not all the way through, so you can open them up like a butterfly.
- Stir the 2 tbsp ras el hanout with 5 tbsp olive oil, brush the prepared chicken breasts with it on all sides and season lightly with salt.
- Cover with plastic wrap or put them in a zip-top bag, refrigerate and marinate for at least 30 min (overnight at most).
- In the meantime, you can prepare the sides. For the yogurt sauce, finely chop the leaves of 1 bunch mint.
- Mix 400 g Greek yogurt with 2 tbsp sumac, the mint, salt and pepper.
- Seed 0.5 pomegranate and set the pomegranate seeds aside.
- Peel 1 red onion, halve it, cut into half rings and set aside.
- Wash and dry 100 g arugula and set aside as well.
- Heat olive oil in a nonstick pan and fry the chicken breasts over medium heat (approx. 8-10 min on one side and 6-8 min on the other).
- Take the cooked meat out of the pan and let it rest for 3 – 5 min.
- If you like, put 6 flour tortillas in a hot pan for just under 1 min in the meantime.
- Cut the chicken breasts into strips.
- Place the tortillas on the plates, top with the chicken and onion rings and scatter some arugula over them.
- Garnish with 3 tsp mint yogurt, pomegranate seeds and 100 ml pomegranate molasses and serve.
Tips
- You can use the finger press test to check whether the meat is done. Gently press the thickest part of the meat. If it no longer feels soft / springy, you can take it out of the pan.
- There seem to be about 100 guides online for getting the seeds out of a pomegranate. I recommend this method here.
- The dish also tastes wonderful cold.
- The recipe comes from one of my favorite cookbooks by Sabrina Ghayour, Persiana (Anzeige).
- Storage: Store the chicken and tortillas separately; the chicken keeps for 2–3 days in the fridge or 3 months in the freezer.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Persian Tortillas
What is ras el hanout?
Ras el hanout is a North African spice blend made from many different spices. It tastes warm and aromatic and only slightly hot – perfect for chicken.
How does the chicken stay juicy?
Sear the chicken breast hard, but not for too long. You can check whether it’s done with the press test. You’ll find more tips in the Kitchen ABC under cooking chicken so it stays juicy.
What’s the best way to seed a pomegranate?
Halve the pomegranate and tap the seeds out over a bowl with a wooden spoon. You’ll find detailed instructions under seeding a pomegranate.
What is sumac?
Sumac is a dark red, tangy spice from Middle Eastern cuisine. In the yogurt sauce, it adds a subtle lemony note. You can find it at Middle Eastern grocery stores.
How long do Persian tortillas with ras el hanout chicken keep?
It’s best to store the components separately. The chicken keeps in a sealed container in the fridge for 2–3 days. Wrap the tortillas tightly in foil. Fill them just before eating, or they’ll get soggy.
Can I freeze the Persian tortillas?
I wouldn’t freeze filled tortillas, because the fresh toppings and sauce turn mushy. You can freeze the cooked chicken in portions for about 3 months, though. The tortillas also freeze well when tightly wrapped. Thaw both in the fridge and reheat the chicken in a skillet.
