Flatbread Chicken and Egg Bake

Name: Flatbread Chicken and Egg Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: South African
Ingredients: 30 ml (2 tbsp) olive oil; 8 chicken thighs, deboned; 15 ml (1 tbsp) Robertsons chicken spice; 30 ml (2 tbsp) lemon juice; 2 eggs; 500 ml (2 cups) milk; 5 ml (1 tsp) Robertsons garlic salt; 15 ml (1 tbsp) Robertsons parsley; 250 ml (1 cup) parboiled spinach, finely chopped; 250 ml (1 cup) mozzarella cheese, grated; 300 g flatbread; 2 x 250 g chorizo sausages, sliced

4 People
40 min.
easy

A twist to a traditional chicken bake with that combines chicken with flavourful chorizo sausages. A must try for the inquisitive cook wanting to venture into new flavours for lunch or supper.

Ingredients

30 ml (2 tbsp) olive oil
8 chicken thighs, deboned
15 ml (1 tbsp) Robertsons chicken spice
30 ml (2 tbsp) lemon juice
2 eggs
500 ml (2 cups) milk
5 ml (1 tsp) Robertsons garlic salt
15 ml (1 tbsp) Robertsons parsley
250 ml (1 cup) parboiled spinach, finely chopped
250 ml (1 cup) mozzarella cheese, grated
300 g flatbread
2 x 250 g chorizo sausages, sliced

Cooking Method

Heat oil over medium to high heat, season chicken thighs with Robertsons chicken spice, and sear each side for 2- 4 minutes. Remove from the heat , drizzle lemon juice over chicken and set aside.
Combine eggs, milk in one bowl and mix until soft peak, then add Robertsons Garlic Salt and Robertsons Parsley and mix well to combine before adding spinach and mozzarella cheese.
Start folding each tortilla bread back and forth to form a wavey structure, place the bread in a casserole dish. Insert sliced sausages in spaces/pockets of the folded bread.
Roughly chop chicken thighs and place on the bread then gently pour the egg and milk mixture. Transfer casserole dish to the oven and bake at 180 degrees celsius for 20 - 25 minutes.