Turmeric Chicken Flatbread Recipe – Italian Special
Turmeric Chicken Flatbread is a vibrant and flavorful dish that combines tender spiced chicken with a warm, golden turmeric-infused flatbread. The chicken is marinated in a blend of aromatic spices, including turmeric, cumin, and coriander, giving it a rich, earthy flavor that pairs beautifully with the soft, slightly chewy flatbread. Topped with fresh herbs, yogurt, or a drizzle of tahini, this dish is perfect as a light meal, snack, or appetizer. The combination of turmeric’s natural warmth and the savory chicken makes for a satisfying and colorful bite, perfect for anyone craving bold, exotic flavors in a quick and easy meal.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (optional, for color)
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Flatbread:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup warm water (add more if needed)
- 2 tablespoons olive oil
For Serving:
- Fresh cilantro or parsley (chopped)
- 1/2 cup plain yogurt or tahini (for drizzling)
Marinate the chicken:
In a bowl, combine the turmeric, cumin, coriander, paprika (if using), lemon juice, olive oil, minced garlic, salt, and pepper.
Add the chicken pieces and toss until well-coated. Cover and let the chicken marinate for at least 15-30 minutes (or up to overnight in the fridge for deeper flavor).
Prepare the flatbread dough:
In a large bowl, mix the flour, salt, and baking powder. Gradually add the warm water and olive oil, stirring until the dough begins to come together.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Add a little more water or flour as needed.
Divide the dough into 4-6 equal pieces and roll each into a ball. Let them rest for 10 minutes.
Cook the chicken:
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken and cook for 5-7 minutes per side (or until the chicken reaches an internal temperature of 165°F/74°C and is golden brown). Remove from the pan and set aside to rest before slicing into thin strips.
Cook the flatbreads:
Roll each ball of dough into a thin circle (about 6 inches in diameter). Heat a large skillet or griddle over medium-high heat and cook each flatbread for 2-3 minutes on each side until lightly golden and puffed. Brush each flatbread with a little olive oil while cooking for extra flavor.
Assemble the flatbreads:
Top each warm flatbread with sliced turmeric chicken, and drizzle with yogurt or tahini. Garnish with fresh cilantro or parsley.
Serve:
Serve the turmeric chicken flatbreads warm, either as a main dish or with a side salad for a complete meal.
Recipe Notes :
Chicken Choices:Boneless, skinless chicken thighs stay juicy and flavorful, but boneless breasts can also work if preferred.
Marinating:If you have more time, marinate the chicken overnight for deeper flavor. If short on time, even 15 minutes will give a great taste.
Flatbread Tip:If you’re short on time, store-bought flatbread or pita can be used as a quick substitute for homemade flatbread.
Extra Toppings:For added freshness, top with thinly sliced cucumbers, tomatoes, or red onions. A squeeze of lemon juice adds a nice zesty finish.
Make-Ahead:The chicken and flatbread dough can both be prepared ahead of time. The dough can be stored in the fridge for up to 24 hours, and the cooked chicken can be refrigerated for up to 3 days.
