Name: Chipotle chicken flatbread with avocado-corn salsa
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4 - 6
Ingredients: 50 ml olive oil, plus extra for drizzling; 1 chipotle chilli in adobo, plus 1 tbsp adobo sauce; 2 garlic cloves, coarsely chopped; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp hot paprika; 8 skinless chicken thigh fillets; 2 limes, halved; Greek-style yoghurt, to serve; 200 gm cherry tomatoes, halved; Coriander sprigs, to serve; Spinach flatbread; 1 bunch spinach, trimmed; 225 gm wholemeal flour; 7 gm (1 sachet) dried yeast; 150 gm Greek-style yoghurt; Avocado-corn salsa; 2 corn cobs, husks and silk removed; 60 ml (1⁄4 cup) olive oil, plus extra for drizzling; 2 firm, ripe avocados, diced; 1 long green chilli, thinly sliced; 1 small golden shallot, finely chopped; 1 garlic clove, finely chopped; Juice of 1 lime, or to taste

A good avocado salsa is a thing of beauty – spoon it over grilled fish, skirt steak tacos or do as we have here, and add it to smoky chipotle chicken. It may seem like a garnish but, let’s be honest, it’s the star of the show.

Ingredients

50 ml olive oil, plus extra for drizzling

1 chipotle chilli in adobo, plus 1 tbsp adobo sauce

2 garlic cloves, coarsely chopped

2 tsp ground cumin

2 tsp ground coriander

1 tsp hot paprika

8 skinless chicken thigh fillets

2 limes, halved

Greek-style yoghurt, to serve

200 gm cherry tomatoes, halved

Coriander sprigs, to serve

Spinach flatbread

1 bunch spinach, trimmed

225 gm wholemeal flour

7 gm (1 sachet) dried yeast

150 gm Greek-style yoghurt

Avocado-corn salsa

2 corn cobs, husks and silk removed

60 ml (1⁄4 cup) olive oil, plus extra for drizzling

2 firm, ripe avocados, diced

1 long green chilli, thinly sliced

1 small golden shallot, finely chopped

1 garlic clove, finely chopped

Juice of 1 lime, or to taste

Method

1.Process oil, chilli, adobo sauce, garlic and spices in a blender until smooth. Transfer to a bowl, add chicken and mix to coat. Cover and refrigerate to marinate for 2-3 hours.

2.For spinach flatbread, wilt spinach in a frying pan over medium-high heat (30 seconds to 1 minute), transfer to a sieve and press to drain off excess liquid. Purée in a blender until smooth. Combine flour, yeast and 1 tsp sea salt in a bowl. Whisk yoghurt and 80ml hot water in a jug to combine, then stir into flour mixture, add spinach and mix to form a soft dough, adding a little extra flour if necessary. Turn out onto a lightly floured surface, knead until smooth and elastic (4-5 minutes), then place in a lightly oiled bowl. Cover with plastic wrap and stand until doubled in size.

3.Knock back dough, divide into 6 even pieces and roll out each to a 3mm-thick round. Heat a large frying pan over medium-high heat and cook each flatbread, turning once, until lightly scorched and cooked through (2-3 minutes). Serve warm or at room temperature.

4.For avocado-corn salsa, heat a char-grill pan or barbecue to high. Drizzle corn with a little oil, season and grill, turning occasionally, until lightly charred (8-10 minutes). When cool enough to handle, cut kernels from cobs and combine in a bowl with oil, avocado, chilli, shallot, garlic and lime juice, season to taste and mix to combine.

5.Remove chicken from marinade and drizzle with a little extra oil. Grill in pan or on barbecue, turning occasionally, until browned and cooked through (6-7 minutes). Rest for 5 minutes, then thickly slice. Meanwhile, chargrill lime halves.

6.To serve, spread flatbreads with yoghurt, top with chicken, tomatoes, salsa and coriander and serve with lime halves.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Lynsey Fryers

Ingredients

Method

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