Omani Shuwa-Inspired Spiced Chicken Wraps

Ingredients

• 12 oz chicken thighs, sliced
• 2 large flatbreads
• 1 tomato, diced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cardamom
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Mix the cardamom, half the garlic, 1/2 teaspoon salt, black pepper, and half the oil into a paste and rub it into the sliced chicken. Leave it for 15 minutes so the spices penetrate rather than just coating the surface.
2. Toss the diced tomato with the onion, a pinch of salt, and a squeeze of lemon and set aside.
3. Heat the remaining oil or butter in a wide skillet over medium-high heat until it shimmers.
4. Add the chicken in a single uncrowded layer and leave it undisturbed for 3 to 4 minutes, so it takes on the deep colour that stands in for the pit-roasting of a real shuwa.
5. Turn the pieces and cook for 4 to 5 minutes more, adding the remaining garlic in the last 30 seconds, until the chicken is browned all over and the thickest piece reaches 165F (74C).
6. Rest the chicken on a board for 3 minutes so the juices redistribute instead of running into the bread.
7. Warm the flatbreads in the same pan for 20 to 30 seconds a side, until soft and pliable with a few blistered spots.
8. Pile the chicken down the centre of each bread, top with the tomato salad and fresh herbs, roll tightly, and serve with lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.