Step 1

Step 2


  1. Step 1

    For the Chicken thigh: 
    • Mix the oil and garlic pour onto the chicken thighs. Add the KNORR Tikka Masala paste and mix well. 
    • Thread the chicken thighs onto a skewer, place in the centre of a piece of Parchment and tinfoil.
    • Pour the stock over the chicken and wrap the parchment and foil into a parcel. Cook wrapped in parchment and foil in the oven at 160o C for 1.5 hours. 
    • Once cooked remove from the oven and allow to cool for 20 minutes.
    • Slice and serve or place the chicken and cooking liquor into a mixer and pulse gently until the chicken is shredded. 
    • Re heat for service or chill to correct core temperature and reheat portions as required.
  2. Step 2

    To serve: 
    • Warm the Khobez flatbread. 
    • Place the shredded lettuce in the centre of the flatbread with the tabbouleh and shredded red cabbage either side. Top with shredded shedded chicken and pickled red onions. 
    • Drizzle with HELLMANN'S Chunky Garlic sauce and HELLMANN'S taco sauce. 
    • Roll the Flat bread in tin foil to serve.
    Top Tip; Finish the chicken on the BBQ for a smokey depth of flavour.
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