LEFTOVER CHICKEN HAS NEVER LOOKED SO GOOD

Serves: 4 people

• You can cook these on a pizza stone, in a pizza oven or on a skillet.

Ingredients

THE CHICKEN

Any type of leftover chicken (chopped or shredded) will do, but you get extra points if you use rotisserie chicken cooked on the Big Green Egg!

THE GARLIC YOGHURT

• 300g Greek yoghurt
• 1 garlic clove, finely chopped
• 1 tsp mint leaves, finely chopped
• Large pinch sea salt

THE RED ONION DRESSING

• 1 small red onion, finely chopped
• 50 ml sherry or red wine vinegar

THE PIADINAS

• 300 g all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 50 g lard or olive oil
• 120 ml warm milk

OVERVIEW

This is the perfect way to use up your leftover chicken for a snacky, sharing lunch.

Piadina is a traditional Italian flatbread from the Romagna region, and is the perfect vehicle for these yummy flavours.

METHOD

Flatbreads first. In a large bowl, combine the flour, salt and baking powder, then add the lard (or olive oil) and mix until crumbly. Gradually pour in the warm water or milk, mixing until a dough forms. Once your dough has come together, transfer it to a floured surface and knead for about 5 minutes until it is smooth and elastic. Cover with a cloth and leave to rest for at least 30 minutes.

While you are waiting on the dough, get your condiments going. Pop your finely chopped red onion into a bowl and add the vinegar, this needs at least 20 minutes soaking time. To make the garlic yoghurt, combine all the ingredients and season to taste.

Back to your Piadinas. Divide the dough into 4 equal pieces and roll each piece into a thin circle, about 2 mm thick and 20 cm in diameter.

Get your cooking surface of choice really hot and add the flatbread to the dry surface. Once the dough is golden brown and the bread has puffed up and risen slightly, then remove from the heat and start your next one.

Once your breads are ready, spread garlic yoghurt over the Piadina, then place your chicken on top. Use a slotted spoon or fork to scatter your lightly pickled onions over the top. Add a little juice too, it brings the zing! Throw on a few salad leaves and a pinch of sea salt, and you are ready to eat. Either eat like a pizza or fold in half like a taco, there really is no wrong way to get these in your face.