Try adding olives or some grated cheese. Use a naan bread instead of a large pitta. Cooking Method
Mix together yoghurt and Pureety Garlic Butter Glaze. Then coat the chicken thigh and leave to marinade for a minimum of 30 mins (or overnight) Pre-heat oven to 200c, 180c fan oven or gas mark 6. Get a pan of salted boiling water on the stove Cut the potatoes into chips with the skin on, then drop them into the salted boiling water & cook for 5-6 minutes from boiling. Add a tray with the cooking oil into the oven Drain the chips and toss in a bowl or colander, with Pureety Sea Salt & Malt Vinegar seasoning until well coated Carefully put the coated chips onto the tray with the hot oil, make sure you separate them as much as possible & cook for 35-40mins or until golden brown & crispy, turning occasionally On a tray, add the onions and peppers on the base, then place chicken pieces making sure they are evenly spaced out on top of the veg. Cook for 20-30mins or until the chicken is cooked through Serve in pitta bread with sliced tomato, iceberg lettuce, cucumber, chips, tzatziki & sriracha or hot sauce
500g Chicken Thigh , Trimmed 100g Greek Yoghurt 0.5ml Lemon , Juiced 1tbsp Coriander , Chopped 1ml Black Pepper , Cracked 1ml Green Pepper , Sliced 1ml Red Onion , Sliced 4ml Large Pitta 200g Tzatziki 0.5ml Cucumber , Sliced 2ml Tomatoes , Sliced 20ml Hot Sauce , To Taste 1kg Maris Piper Potatoes , Cut into wedges 0.5ml Iceberg Lettuce , Shredded 175g Cooking Oil
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