Mix together the crème fraiche, mustard, two thirds of the cheese and a small pinch of salt and spread evenly over the flatbread
Place the pancetta on the flatbread and crack an egg onto the centre, sprinkle over the remaining gruyere and season with some freshly ground black pepper
Transfer to the oven and cook for approximately 8-10 minutes until the white has set but the yolk is still runny
Get the taste buds going with this easy to make Chicken Kebab using our very own Chipotle Rub. If you’re feeling adventurous, why not spice things up at the end by adding a splash of any of our sauces!
Start by dicing your chicken breasts and seasoning them with salt, pepper, Daddy Cool’s Chipotle
Rub and some olive oil and a splash of lemon juice. Give this a good mix to make sure the chicken is
completely coated. Place the chicken in a bowl, cover and leave it in the fridge for a few hours.
Once your chicken has had time to marinate in the fridge, remove it and fry ity on a medium heat in
a none stick pan. Preheat your oven to around 180 in preparation for the naan. The time it takes to
cook your chicken will depend on the size of the chunks but it should usually take around 10 – 13
minutes to give your meat a nice golden colour.
When your chicken is almost ready, splash your naan with a little bit of water and place in the oven
for between 1 and 2 minutes, checking it doesn’t toast and become rigid. Once your Naan is ready,
time to plate up!
Serve your salad and chicken up on the naan and garnish with some mango chutney, some jalapeños and then you’re ready to go!
If you’re feeling adventurous you can also finish off with a generous lashing of any of the Daddy Cool‘s hot sauces!