Aromatic, peppery baharat (a spice blend that includes paprika, coriander, cinnamon and cardamom) brings masses of flavour to this dish without the need for lots of ingredients.
Trim any excess fat from the chicken and set on a board sandwiched between two sheets of clingfilm, lightly bash with a rolling pin until 1cm (½in) flat. Remove the clingfilm and transfer to a non-metallic bowl. On a clean board, finely chop the coriander stalks and leaves, keeping them separate. Add the stalks to the bowl of chicken, then add the baharat, lemon zest and olive oil, toss to coat well and set aside.
Step 2
Tip the cabbage, onion, cucumber and most of the chopped coriander leaves Into a bowl and toss with the lemon juice. Set aside.
Step 3
Heat the grill to medium. Spread the chicken on a wire rack over a baking sheet and grill for 3-5min on each side, brushing with any excess marinade, until cooked through. Transfer to a chopping board and finely slice the chicken.
Step 4
To serve, spread each flatbread with a layer of hummus, top with slaw and chicken, and then sprinkle over remaining coriander leaves.
GET AHEAD: Make the slaw up to 3hr in advance and store in a non-metallic bowl. Marinate chicken (step 1) up to a day ahead, store in a non-metallic bowl, covered, in the fridge. Bring to room temperature before completing recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
