Flatbread With Fig Pesto, Creamy Karahi Chicken, & Maple Tahini Drizzle

Makes: 1 flatbread, size as seen

In the peak of fig season, I wanted to deviate from the norm and make something savoury instead with this squishy fruit, and a rich, walnut-and-blistered-tomato incorporated pesto was the answer I was most certainly seeking.

method

GROUP A: FIG PESTO*

• 2 fresh figs

• 3 mini sweet yellow peppers

• 1 shallot

• 2 large garlic cloves

• 9 - 10 cherry tomatoes

• 2 tbsp dried walnut halves

• 3/4 tsp grated parmesan cheese

• 4 tbsp olive oil

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 tsp granulated sugar

• 2 1/2 tsp lime juice

• 1 - 2 tbsp water (optional - depending on how runny you want to make your pesto)

GROUP B: CHICKEN

• 4 - 5 oz chicken breast, diced

• 1 1/2 tsp karahi chicken masala (I used this one)

• 1/4 tsp Indian red chili powder

• 1 tbsp heavy cream

• 2 tsp plain Greek yogurt

• Salt, to taste

• Water, as needed

GROUP C: MAPLE TAHINI SAUCE

• 1 tsp tahini

• 1 tsp maple syrup

• Water, as needed

• Salt, to taste

• Ground black pepper, to taste

• Pinch of ground sumac

GROUP D: FLATBREAD

• 1 naan/flat pita/mini pizza base

• 1 small Thai red chili

• 1 scallion

• Fresh parsley

method

• Prep: Mix all Group B ingredients except the heavy cream, in a bowl and let the chicken marinate for 20 minutes. Meanwhile, preheat the oven to 400 F and bake the plain naan/flat pita/mini pizza base for 5 minutes. Keep the oven on; let the base crisp up at room temperature on a wire rack as it cools down.

• Make the pesto: Slice the figs, shallot, and sweet peppers, and along with the tomatoes and garlic, add to an ungreased non-stick skillet. Sauté and blister the veggies till their juices start to run. Take off the heat and leave to cool completely at room temperature. Add all ingredients to a blender, and process down to a thick, chunky, spreadable paste. Add more olive oil if desired. If you want a thinner pesto, add more water to the mix and blend well till you reach the desired consistency; this will result in a smoother, creamier pesto. If you end up adding too much water and want to thicken the pesto slightly, add equal parts parmesan cheese and walnuts, and blend well.

• Cook the chicken: Heat up some oil in a skillet and add the chicken. Once the chicken has lost its pink colouring from the outside, add the heavy cream, some water to scrape all the spice from the pan, and mix well, coating the chicken in the creamy sauce that forms in the pan. Cook for 2 - 3 minutes on medium heat. It’s okay if it is ever so slightly undercooked.

• Make the flatbread: Spread huge dollops of the fig pesto all over the pre-baked naan. Scatter the chicken all over it and bake at 400 F for another 5 minutes. Once the timer is up, turn off the oven but leave the flatbread inside and let it “cool” for another 3 minutes - this lets the naan completely crisp up and retain integrity when you slice the flatbread. Then take it out completely and let it cool on a wire rack (or your plate). De-seed and thinly slice the Thai red chili and the scallion. Sprinkle, along with the parsley, all over the flatbread.

• Make the tahini sauce: Mix all Group C ingredients to make a viscous but runny sauce, and drizzle it all over the flat bread. Time to tuck in!