This dinner is easy, and will make you seem like a hero to your family. Theseus, who fought the awful Minotaur in a labyrinth, did not receive as many props as you will for this throw-together meal.
There are three components, all of which can be made ahead, basically. Start the chicken marinating in the morning, if you can face raw chicken before eight A.M. Also, the raita will be better for getting its flavors mingled and married all day, so do that, too.
The dough you could start the night before, on a Sunday, for example, while the family is engrossed in football, or have a competent older kid follow the recipe after school, and leave the rounds of flatbread on a floured board covered in a tea towel. That way, when you get home all you have to do is cook the chicken (which cooks itself), heat a pan and flip the flatbread, which takes literally three minutes.
Each piece is super simple, and yet the results are crazy delicious. It’s genius. I guarantee you there will be nothing left. Between filched pieces of resting chicken and the last of the bread swiped through yogurt dressing, this satisfies totally. And seems virtuous enough that you can justify going out for mint chocolate chip cones afterward. I love driving around in the late autumn looking for the last place still serving before the season ends. Eating ice cream in the dark in a warm car with the scent of wood burning stove drifting in is pretty damn idyllic. Get to it already!
- 6 boneless, skinless chicken thighs, cut into small chunks
- ¾ cup Greek yogurt
- 1 teaspoon garam masala
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 2¼ teaspoons active yeast
- ½ teaspoon sugar
- 1¾ cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 tablespoons fresh thyme leaves
- ¾ cup water
- 1 tablespoon olive oil
- 1 cup Greek yogurt
- 2 garlic cloves, grated
- 1 cucumber, peeled and diced
- 1 teaspoon fresh mint, finely chopped
- Kosher salt
- In a mixing bowl combine yogurt and spices. Toss chicken in mixture so that all pieces are evenly coated. Marinate at least 30 minutes. Heat oil in a sauté pan over high heat. Shake off excess marinade and add chicken to hot pan evenly, in two-three batches. Cook until deep brown in color, turning over once, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment quickly mix yeast, sugar, flour, salt, and thyme. Slowly stream in water until a dough ball forms. Remove to a floured board and knead until the dough is smooth and elastic. Place in a large bowl and rub with oil. Cover with a damp cloth and allow the dough to rise in a warm spot for about an hour. Punch it down, then form into a smooth ball. Cut into 16 pieces. Use a rolling pin to roll very thin rounds. In a dry skillet over medium-high heat cook flatbread until bubbling, then flip. Cook another 2 minutes until dough has puffed up slightly. Keep warm on a plate in a very low temperature oven.
- In a mixing bowl combine all ingredients, seasoning to taste.
- Assemble tacos with chicken first, drizzled with lots of garlicky raita.