Curried Chicken on Lavash
Lavash is a type of flatbread that originally comes from Armenia.
Serves: 6Hands-on: 35 minutesTotal: 1 hour 35 minutesDifficulty: Medium
- 1 cup whole-wheat flour
- ¼ cup water
- 1 tsp. dried oregano
- ⅛ tsp. iodized salt
- 2 Tbsp. olive oil, divided
- 1 medium yellow onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 small eggplant, peeled and chopped
- ¾ lb. boneless, skinless chicken breast, cut into large chunks
- 2 Tbsp. curry powder
- ¼ tsp. crushed red pepper
- ¼ tsp. ground black pepper
- ½ cup chicken stock
- Mix together flour, water, oregano, and salt with a dough hook or by hand. Heat 1 tablespoon oil in a large skillet or griddle over medium heat. Roll the lavash into eight 1"-thin discs and cook each in the pan for approximately 5 minutes on each side, lightly browning each side.
- Heat remaining oil in a medium saucepan over medium-high heat. Sauté the onion, garlic, and eggplant for 5 minutes. Add the chicken, curry powder, crushed red pepper, black pepper, and stock. Bring to a boil. Reduce heat to low and simmer for 1 hour.
- Serve the chicken with the lavash.