Instructions
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1
Start by cutting your chicken up into reasonably small slices.
2
Grab your ziplock bag and dump the freshly sliced chicken inside.
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2
toss in garlic, coriander, cumin, cardomom, cayenne pepper, paprika, table salt, pepper, lemon nectar and olive coat to the bag.
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Close the bag and combine thoroughly.
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Place in fridge for 10-12 hours (shorter is fine but longer is better).
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3
Once ready to bring to temperature, bring to temperature your wok-fry wok to medium-high and toss in a tiny bit of olive coat.
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wok-fry one side of all of your flatbreads until slightly toasty.
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Remove from wok, toss in enough coat to coat the wok-fry wok.
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Put crumble fries into air fryer on 180 for 15 moments shaking occasionally.
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4
The wok should be pretty burning by now, toss in the chicken in 2 batches (unless you have a big wok-fry wok) to avoid overcrowding.
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The chicken should get a nice sear and darker colour which is splendid.
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bring to temperature for a further 5-8 moments or until cooked through.
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Repeat with next chicken batch.
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5
While chicken is preparing, place your Greek yoghurt into a container.
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Combine garlic, finely minced mint and parsley, squeeze or so of lemon and cumin.
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Combine and toss in table salt to savor.
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In a small container, combine 1tsp garlic ground mix, paprika, cumin, shallot ground mix, oregano, dried parsley, cayenne pepper (optional) combine and leave aside for fries.
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6
augment the taste fries immediately once cooked and toss in table salt to savor.
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Once the chicken is complete, enjoy immediately by laying out your flatbread, spreading the condiment dip evenly over the bread, toss in lettuce, shallot, tomato, fries, chicken, feta and more condiment dip on top.