Spiced Moroccan Chicken Wrap with Grilled Eggplant, Tomato and Onion Chutney, with Spicy Hummus Spread
(Makes 4 wraps)
Ingredients:
2 skinless & boneless chicken breasts cut into bite-size
chunks
Salt
Black pepper
2 cloves garlic pressed through garlic press
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
1/8 teaspoon turmeric
Pinch cayenne pepper
4 wooden skewers
• Eggplant, Tomato & Onion Chutney (recipe below)
• Spicy Hummus Spread (recipe below)
4 pieces Middle Eastern flatbread or pita
Method:
-Place the chunks of chicken into a bowl and add a couple of
pinches of salt and black pepper, and the rest of the ingredients. Toss the
ingredients well to coat, and skewer the chicken pieces as equally as possible
with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes,
or even overnight if you’re doing this ahead.
-While the chicken marinates, prepare the Eggplant, Tomato
& Onion Chutney (recipe below).
-Next, prepare the Spicy Hummus Spread (recipe below).
-Grill the chicken skewers on a grill pan for a few minutes
per side, or until the chicken is slightly charred and cooked through; place
onto a platter to hold.
-To assemble the sandwich wraps, spread a generous amount of
the Spicy Hummus over each of the 4 pieces of flat bread
; next, slide the
chicken pieces off of the skewer in a row in the centre of each wrap (1 skewer
per wrap), and top the chicken with a couple of spoonfuls of the Eggplant,
Tomato & Onion Chutney; bring the two sides of the flat bread together, and
secure with toothpicks if needed, or wrap in parchment paper to hold the wrap
together while you enjoy.
Eggplant, Tomato & Onion Chutney Ingredients:
1 small onion, quartered and sliced
Salt
Black pepper
2 small Japanese eggplants, or 1 very small “globe”
eggplant, diced into small pieces (about 1 ½ cups worth)
3 Roma tomatoes, diced into small pieces
2 cloves garlic, pressed through garlic press
1 tablespoon fresh chopped mint
½ teaspoon lemon juice
Method:
-Add the sliced onions to the Grill Pan, plus a pinch of
salt and pepper, and sauté for about 5-6 minutes until a light, golden-brown.
-Next, add in the diced eggplant, plus a pinch of salt, and sauté
it with the onion for about 2-3 minutes, or until a light golden-brown and
slightly tender.
-Next, add in the diced Roma tomatoes, plus another small
pinch of salt and pepper, and sauté the mixture for about 8 minutes, or until
everything begins to break down and resemble a “jam” or a chutney, and is a
deeper golden-brown.
-Finally, add in the garlic, and sauté for an additional 2
minutes; finish the chutney with the lemon juice and the fresh mint, check to
see if additional salt and pepper is necessary; set aside and keep warm until
ready to use.
Spicy Hummus Spread Ingredients:
1 (15 oz) can garbanzo beans, drained and rinsed
1 clove of garlic
1 ½ tablespoons of lemon juice
½ teaspoon lemon zest
¼ teaspoon plus a pinch salt
¼ teaspoon ground cumin
¼ teaspoon paprika
Pinch cayenne pepper
¼ cup plus 1 tablespoon rapeseed oil
Method:
-Place all ingredients into the bowl of a food processor,
and process for several moments until mostly smooth; with the processor
running, slowly add in the rapeseed oil and process until the spread is very
smooth, scraping the sides down if necessary; transfer the hummus spread into a
bowl or container, and set aside until ready to use.
