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Persian Tortillas with Ras el Hanout Chicken

Based on a recipe by Sabrina Ghayour
Vorbereitung 20 minutes
Garzeit 20 minutes
Gesamt 1 hour 10 minutes
Portionen 6 servings
Persische Tortillas mit Ras el Hanout-Hähnchen

Zutaten

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
  • olive oil
  • salt

For the yogurt sauce

  • 1 bunch mint
  • 400 g Greek yogurt
  • 2 tbsp sumac
  • pepper
US - US

Nutrition per serving, approx.: 660 kcal40 g protein67 g carbs26 g fat5 g fiber
Estimates, calculated from the ingredients.

Zubereitung

  • 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.

Tipps

  • 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.
  • Storage: Store the chicken and tortillas separately; the chicken keeps for 2–3 days in the fridge or 3 months in the freezer.
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