Pea and broad bean flatbread with crispy chicken skin, sanshō pepper crema and grilled chicken thigh

Pea and broad bean flatbread with chicken skin, sansho pepper crema and grilled chicken thigh
  • Snack
  • medium
  • 4
  • 1 hour 10 minutes, plus 1 hour proving time



Share recipe
  • Flatbreads

  • 2 tsp active dry yeast
  • 500g of warm water
  • 500g of flour, plus more for dusting
  • 250g of whole wheat flour, or rye flour
  • 2 tbsp of fine sea salt
  • 115g of yoghurt, sour cream or crème fraiche
  • butter, for brushing
  • Broad bean purée

  • 50ml of water
  • 1 tbsp of extra virgin olive oil
  • 1 lime, juiced
  • 1 pinch of salt
  • 1 jalapeño, seeded
  • 300g of frozen peas
  • 300g of frozen broad beans
  • 1 handful of mint leaves
  • 1 handful of coriander leaves
  • 1 handful of basil leaves
  • Chicken thighs

  • 4 chicken thighs, skin on, boned
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • 50g of butter
  • Sanshō pepper crèma

  • 100ml of sour cream
  • 100ml of créme fraiche
  • 50ml of buttermilk
  • 1 tsp sanshō
  • To garnish

  • 1 handful of basil, mint and coriander leaves
To make the dough, dissolve the yeast in the water in a large bowl. Add the flours and mix with your fingertips until a rough dough forms. Cover the bowl with cling film and leave to rest at room temperature for 30 minutes
Sprinkle the salt over the dough, then add the sour cream. Knead the ingredients are evenly-combined and the dough pulls away from the sides of bowl and holds together in a loose, wet ball (this should take about 5 minutes and the dough will be very soft and wet – you can lightly moisten your hands to prevent sticking if needed)
Cover the bowl with cling film and leave to rise at room temperature for another 30 minutes
Knead the dough for an additional couple of minutes. Cover and refrigerate
When you’re ready to cook the flatbread, take the dough out of the fridge and leave to stand at room temperature until it doubles in size
Shape into a ball, divide into 4 and roll out into flatbread shapes. Cook in a hot frying pan until the flatbreads are crispy and cooked through. Brush with butter and sprinkle with some sea salt
To make the pea and broad bean purée, place all of the ingredients in the Vitamix container in the order shown in the ingredients list
Blend on Variable 10 until all ingredients are incorporated into a smooth paste, for about 1–2 minutes. You may need to add a splash of water as the mixture is blending in order to create the purée, and use the tamper if needed. Set aside in the refrigerator
Season the chicken with the salt, pepper and garlic and place skin-side down in a cold frying pan. Turn the hob on at a medium heat and cook slowly, until the fat in the skin has rendered out and the skin begins to crisp up
After 7–10 minutes, or when the skin is flat, crispy and golden brown, flip the chicken and cook through for another 5 minutes or so
Peel the crispy skin off the chicken and set aside on kitchen roll. Slice the chicken into 4cm pieces and add the butter and another sprinkle of salt. Set aside
Toast the sanshō pepper in a dry frying pan until aromatic. Place in a pestle and mortar and grind to a powder
Add the crème fraîche, buttermilk and sanshō powder to the Vitamix container and blend on Variable 5 for 30 seconds
To assemble to dish, using the back of a tablespoon, smear the pea and broadbean mixture around the flatbreads like you would tomato sauce on a pizza
Lay the chicken pieces on top of the flatbreads and follow with broken shards of the chicken skin
Drizzle over the sanshō pepper crema and loosely scatter over the leaves to finish the dish
Share recipe