Pea and broad bean flatbread with crispy chicken skin, sanshō pepper crema and grilled chicken thigh

Nud Dudhia tops flatbreads with a vibrant broad bean and pea purée, chicken thighs, crispy chicken skin and a crema flavoured with sanshō, an aromatic Japanese peppercorn. The Vitamix is used to create the perfect texture for the vibrant green purée.

First published in 2018
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Ingredients

Metric

Imperial

Flatbreads

  • 2 tsp active dry yeast
  • 500g of warm water
  • 500g of flour, plus more for dusting
  • 250g of whole wheat flour, or rye flour
  • 2 tbsp of fine sea salt
  • 115g of yoghurt, sour cream or crème fraiche
  • butter, for brushing

Broad bean purée

Chicken thighs

Sanshō pepper crèma

  • 100ml of sour cream
  • 100ml of créme fraiche
  • 50ml of buttermilk
  • 1 tsp sanshō

To garnish

  • 1 handful of basil, mint and coriander leaves

Equipment

  • Vitamix Ascent A3500
  • Pestle and mortar

Method

1
To make the dough, dissolve the yeast in the water in a large bowl. Add the flours and mix with your fingertips until a rough dough forms. Cover the bowl with cling film and leave to rest at room temperature for 30 minutes
2
Sprinkle the salt over the dough, then add the sour cream. Knead the ingredients are evenly-combined and the dough pulls away from the sides of bowl and holds together in a loose, wet ball (this should take about 5 minutes and the dough will be very soft and wet – you can lightly moisten your hands to prevent sticking if needed)
3
Cover the bowl with cling film and leave to rise at room temperature for another 30 minutes
4
Knead the dough for an additional couple of minutes. Cover and refrigerate
5
When you’re ready to cook the flatbread, take the dough out of the fridge and leave to stand at room temperature until it doubles in size
6
Shape into a ball, divide into 4 and roll out into flatbread shapes. Cook in a hot frying pan until the flatbreads are crispy and cooked through. Brush with butter and sprinkle with some sea salt
7
To make the pea and broad bean purée, place all of the ingredients in the Vitamix container in the order shown in the ingredients list
8
Blend on Variable 10 until all ingredients are incorporated into a smooth paste, for about 1–2 minutes. You may need to add a splash of water as the mixture is blending in order to create the purée, and use the tamper if needed. Set aside in the refrigerator
9
Season the chicken with the salt, pepper and garlic and place skin-side down in a cold frying pan. Turn the hob on at a medium heat and cook slowly, until the fat in the skin has rendered out and the skin begins to crisp up
10
After 7–10 minutes, or when the skin is flat, crispy and golden brown, flip the chicken and cook through for another 5 minutes or so
11
Peel the crispy skin off the chicken and set aside on kitchen roll. Slice the chicken into 4cm pieces and add the butter and another sprinkle of salt. Set aside
12
Toast the sanshō pepper in a dry frying pan until aromatic. Place in a pestle and mortar and grind to a powder
13
Add the crème fraîche, buttermilk and sanshō powder to the Vitamix container and blend on Variable 5 for 30 seconds
14
To assemble to dish, using the back of a tablespoon, smear the pea and broadbean mixture around the flatbreads like you would tomato sauce on a pizza
15
Lay the chicken pieces on top of the flatbreads and follow with broken shards of the chicken skin
16
Drizzle over the sanshō pepper crema and loosely scatter over the leaves to finish the dish
First published in 2018
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Nud’s journey began in a makeshift taco shack in a car park in Hackney, where he set up Breddos Tacos with his business partner Chris Whitney.

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