"From our Sunday newspaper The Sunday Times. Times are estimated and DO NOT include overnight marinading. NOTE - Lebanese seven-spice and baharat are both Middle Eastern spice blends. You can buy lebanese seven-spice in Middle Eastern supermarkets. Buy baharat in larger supermarkets or make your own."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (257.6 g)
Calories 357.8
Total Fat - 17.6 g
Saturated Fat - 3.9 g
Cholesterol - 169.4 mg
Sodium - 128.2 mg
Total Carbohydrate - 16.3 g
Dietary Fiber - 2.4 g
Sugars - 2.2 g
Protein - 33.2 g
Calcium - 51.3 mg
Iron - 2.5 mg
Vitamin C - 19.7 mg
Thiamin - 0.2 mg

Step 1

Mix together all the ingredients for the marinade with lots of seasoning in a large bowl and add the chicken and mix well and then cover and chill overnight.

Step 2

When you’re ready to cook, heat the oven to 220C/fan 200C/gas 7.

Step 3

Put the chips into a mixing bowl, cover with cold water and soak for 5 minutes and then drain and pat dry with kitchen paper and transfer to a roasting tray, drizzle over the olive oil and season and mix and roast for 12 minutes until the chips start to soften.

Step 4

Arrange the chicken thighs on a grilling rack.

Step 5

Remove the chips from the oven and turn and place the grilling rack over the tray of chips and return to the oven and cook for 18-20 minutes or until the chicken is cooked through and tender.

Step 6

Slice the chicken into thin strips, squeeze over the lemon juice and toss.

Step 7

To serve, spread the garlic sauce over the flatbreads and top with the lettuce, parsley, gherkins, pickled turnips, chicken and chips and dizzle over chilli sauce to taste.