Recipe: Chicken Naan Wraps with Raita

I have lost count how many times I’ve eaten these naan wraps by now, so it is about time I write about them too!

They are really simple to make, and because of that I think they’re perfect for a Friday night supper. That’s when I usually want something really moreish, not too fancy (only on occasion) but something really satisfying and even a little messy. And this dish ticks all those boxes.

The inspiration comes from The Kitchn but rather than using lamb, I used chicken thighs even the first time I made it. It’s just what I prefer, but I’m sure it’s lovely with lamb mince too. This was also the first time I made raita, which was a revelation. I had no idea it was THAT easy. Easier than tzatziki, even. And so very yummy!

Chicken naan wraps with raita, serves 4

Adapted from The Kitchn’s recipe.

1 tbsp vegetable oil

1 shallot, chopped

1 tsp ground cumin

500 g boneless chicken thighs, diced

4 naan breads

2 little gems, washed andthinly sliced

Raita:

120 ml Greek yoghurt

approx 10 cm cucumber, diced small

1 tbsp mint (or coriander), coarsely chopped

1/4 tsp ground cumin

1/4 tsp ground coriander

salt and pepper

Preheat the oven to 150C. Heat up the oil in a frying pan on medium high heat. Add the shallots, a little salt and a sprinkling of cumin. Fry until lightly browned and remove from pan. Add a bit more oil to the pan and add the chicken. Add more salt, some black pepper and the cumin. Stir occasionally and cook until the meat is cooked through, approximately 8 minutes.

Meanwhile make the raita and heat the naan breads. Stack the naans and wrap in tin foil and place on a rack in the oven for a few minutes.

Mix yoghurt with the spices, cucumber and mint. Season to taste with salt and pepper.

Once the chicken is cooked, add the shallots back into the pan and stir to combine. Layer lettuce, raita and chicken on the warm naans. Serve warm.

Recipe: The Easiest Nibbles

If you’ve followed me for a while you probably already know that a) I love nibbles, and b) I don’t like to waste food.

So when I emptied my London cupboards before going to the countryside in lockdown, I encountered a packet of breadsticks (probably from a Christmas party more than a year earlier, but if sealed these things don’t really go off) that I thought would be good for a little nibble.

About six week later I still hadn’t figured out what to do with it. Usually I have it with taramasalata but I didn’t think the others would be too happy with this suggestion, so I consulted the internet. (Honestly, a lockdown without the internet would have been so scary!). And I found a recipe so easy and yummy I made it twice in two weeks.

It’s just an assembly job really, but it looks impressive and is utterly delicious with a pre-dinner glass of white wine.

Prosciuttowrapped grissini with pesto cream cheese dip, serves 8

Adapted from BBC Good Food’s recipe.

1 large tub of Philadelphia (full fat)

2-3 tbsp basil or wild garlic pesto (if using store-bought I recommend a fresh one from the deli section)

1 pack grissini

1 packet prosciutto (you want the soft kind)

If the grissini are really long then break them in half. Cut each prosciutto slice into four stripes (cut in half lengthways and then halve them) and wrap each around the end of a grissini.

Spoon out the cream cheese into a bowl. Add the pesto and stir it into a swirl (i.e. don’t mix it all that well). Place everything on a platter and serve.