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Moroccan Chicken Flatbreads

A delicious, richly spiced buttermilk marinade that can be made ahead of time.


  • 6 chicken breasts, cubed
  • 2 lemons, halved and juice of 1
  • 3 garlic cloves, crushed
  • 1 red chilli, halved
  • 1 tbsp oil
  • 150ml buttermilk
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2½tsp turmeric
  • 1/2 tsp ground cinnamon
  • A good grinding of sea salt and black pepper
  • 1 handful of fresh coriander, stalks and leaves finely chopped
  • Your choice of flatbreads


Place the chicken in a large sealable bag and then add the remaining ingredients and massage the bag until well combined and the chicken is covered.

Allow to marinade for 2-4 hours.

Build your fire/BBQ and once up to temperature add your skillet or frying pan to the heat. Then check it’s nice and hot by adding a small amount of the chicken and if it has a good sizzle then you are ready to go. Add the chicken a spoonful at a time so as not to overcrowd your pan, which will reduce the heat. We want it good and hot so it cooks the chicken thoroughly!

You will see that I added lemon halves to the marinade, and once cooked, these become all charred and the insides all jammy. When the dish is ready, squeeze out the flesh and it makes the most delicious addition to the final dish.

Remove the pan from the heat and allow to rest for a few minutes while you heat the flatbreads on the fire. Then just serve and enjoy!

Recipe by Beach Hut Cook