Fancy some chicken? Then we’ve got the recipe just for you. I think the one thing I love about chicken (almost as much as I love warus) is the different ways you can cook it. For today’s chicken wraps, we cooked them in a honey-tamarind sauce that made them sticky and just the write amount of sweet.
AND because we love saucy foods, Cici had the bright idea to come up with a mint-yohurt sauce (which btw, came from our lovely little herb-garden —more on that later…but you can read a bit about it from my Instagram Post) that complemented the sweet chicken perfectly.
Try it out for yourselves and let us know how you like it!
- 6 cups all-purpose flour
- 2 cups warm water
- 1 tsp salt
- 6 tbsp vegetable oil
- In a bowl mix your flour, salt and oil well until evenly distributed.
- Slowly add in warm water a little at a time and mix with a wooden spoon until it gets sticky. (Only use as much water as you need, you don’t necessarily have to use the whole 2 cups.)
- Transfer your dough onto a floured surface and knead until everything is incorporated (for about 10 minutes) in a Roll-stretch-n-tuck motion. The dough should no longer stick to the surface and when you pinch, it bounces back.
- Set the dough aside in a bowl. Cover and leave to rest for 10 minutes.
- Once rested, divide into 16 small balls and place your pan on medium heat.
- Flour your surface and roll out the dough as far as it can stretch then transfer to the pan to cook on one side for 30 seconds then flip to cook the other side. (NB: No oil is used)
- Repeat this process with all the wraps.
Dhania-Mint Yoghurt Sauce
- 1 cup plain yoghurt
- ½ tsp garlic powder or 1 clove of garlic
- ¼ tsp salt
- Fresh mint leaves
- Fresh dhania
- Put your garlic, mint, salt and dhania in a blender. (or if you’re like us and power went out, use a pestle and mortar to mash the dhania, garlic and mint leaves.)
- Add this paste to the plain yoghurt and mix well.
- Set aside in the fridge.
Coriander Tamarind Chicken
- 4 chicken breasts cut into strips
- 1 tbsp coriander seeds (freshly ground)
- 1 tsp black pepper corns (freshly ground) (NB: Again, you can use a pestle and mortar to grind the pepper and coriander seeds)
- 1 tbsp salt
- 1 tbsp paprika
- 1/2 cup Vegetable oil
- 3 tbsp honey
- ½ cup tamarind/ukwaju paste (ukwaju boiled in 1 and ½ cup water then seeds sieved out)
- 3 sprigs of fresh thyme/1 tsp dried thyme
- ¾ each of red, green and yellow bell peppers cut into strips
- 6 button mushrooms, sliced
- Pat dry chicken strips with paper towels to remove any excess liquid.
- Mix paprika, salt, pepper and coriander seeds and rub into the chicken till its mixed well.
- In a pan, over high heat, pour in a little oil then place in chicken strips, one at a time —careful not to crowd the pan with the chicken.
- Reduce the heat to medium and let the strips cook until they turn brown. Once browned, remove from pan and set aside on a plate. Repeat this process until all the chicken is cooked and browned, then set aside.
- In the same pan, add the tamarind paste and honey. Leave to simmer on low heat for 2 minutes, add sprigs of thyme followed by the chicken and mix well. Once ready set aside.
- In a separate pan on medium heat, add oil then pour in bell peppers and mushroom. Add salt and stir well. Allow to cook for 4 minutes until they’re slightly soft but still crunchy. Set aside once ready.
To assemble your wrap: place your tortilla on a plate then place a spoonful of the fried bell peppers and mushroom, add a spoonful of the dhania-mint yoghurt sauce then the chicken. Roll into a tight wrap and enjoy.
Optional: You can add in a slice of cheese write before you roll up the tortillas, then bake the rolled wraps in the oven for 10 minutes (covered with aluminium foil) so the cheese can melt.
NB: The tortillas can be also replaced by good old chapatti…or a slice of bread, savory crepes or even naan bread.
Don’t forget to like, comment and share!
— Cici and Ivy xx