Moroccan chicken flatbreads | Sainsbury`s Magazine

Ingredients

• 2 tbsp ras el hanout
• 300g Greek-style natural yogurt
• 1 tbsp lemon juice
• 6 skinless chicken breast fillets, cut into 4cm chunks
• 2 small garlic cloves, crushed
• 1 tsp hot paprika
• 15g butter
• 250ml passata
• a pinch of sugar
• 6 flatbreads
• 1 x 28g pack mint, leaves only
• 1 x 31g pack coriander, roughly chopped