Chicken and Pepper Pitta Bake with Garlic Yoghurt

• 600gboneless, skinless chicken thighs, cut into thick strips
• 100gGreek yoghurt
• 2 tspgaram masala
• 1 tspground cumin
• ½ tspground turmeric
• 2 tbspolive oil
• 6white pittas, torn into bite-size pieces
• 2red peppers, deseeded and cut into thick strips
• 1large onion, thinly sliced
• 1large courgette, coarsely grated
• fine salt, to taste
• black pepper, to taste
• 250gGreek yoghurt
• 1garlic clove, finely grated
• 300gripe tomatoes, finely chopped
• 15gcoriander, leaves hand-torn into small pieces
• mild chilli sauce, for the adults (optional)

Method

1. 1Heat the oven to 220°C/200°C fan. Put the chopped tomatoes and torn coriander in a serving bowl with a pinch of salt, stir once and set aside so the tomatoes become glossy.
2. 2Put the chicken in a large bowl with the 100g Greek yoghurt, garam masala, cumin, turmeric, a good pinch of salt and plenty of black pepper. Mix well, then leave for 20 minutes until the chicken is evenly stained yellow and coated in the yoghurt.
3. 3Tip the torn pitta, peppers, onion and grated courgette into a large roasting tin. Add the olive oil, a pinch of salt and black pepper, then toss well and spread into an even layer.
4. 4Arrange the chicken and any yoghurt left in the bowl over the vegetables. Roast for 25 minutes until the peppers are softened and the chicken is steaming hot throughout with no pink remaining.
5. 5Switch the oven to grill and cook for 5 minutes until the pitta edges are deeply golden and the chicken has caught in places. Check the thickest chicken strip reaches 75°C for 30 seconds if using a thermometer.
6. 6Stir the remaining 250g Greek yoghurt with the grated garlic and a pinch of salt. Leave the tray to stand for 5 minutes until the juices have settled into the pitta and the chicken is easier to lift.
7. 7Take the tray to the table with the garlic yoghurt and tomato-coriander relish for everyone to spoon over. Put chilli sauce alongside for adults who want heat.

Per serving

kcal

411

protein

40.6g

fibre

4.8g

carbs

19.8g

fat

18.6g