The Trade Barrier

Ingredients

• 800 g chicken breast
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp cayenne pepper
• 2 cloves garlic
• 1 lemon (juice and zest)
• 1 red onion
• 1 cucumber
• 2 carrots
• 100 ml white vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 bunch fresh coriander
• 4 pitas or flatbreads

Method

1. Cut the chicken breasts into long strips.
2. Marinate the chicken with olive oil, paprika, cayenne, pressed garlic, lemon zest and juice, salt and pepper. Let sit for 30 minutes.
3. Slice cucumber and carrots into long strips, red onion into thin half rings.
4. Mix vinegar, sugar and salt in a bowl. Add cucumber, carrot and onion. Let pickle for at least 20 minutes.
5. Grill the chicken strips in a grill pan until cooked and browned.
6. Warm the pitas or flatbreads briefly in the oven.
7. Stand the chicken strips upright in a tight row across the middle of each plate: a 'wall'.
8. Arrange the pickled vegetables on both sides of the chicken wall as border decoration.
9. Sprinkle with fresh coriander. Serve with pita or flatbread.

Serving notes

• Stand the chicken as upright as possible, so the 'wall' is clearly visible.
• Let the vegetables lean against both sides of the wall as a border.
• Serve the bread separately so everyone can dip or break as they wish.