Chicken Tantuni

Ingredients

• 1 lb boneless skinless chicken breast
• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 3 cloves fresh garlic cloves
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 4 pieces warm Turkish flatbread or naan
• ¼ cup fresh flat-leaf parsley
• 1 medium fresh tomato
• 2 wedges fresh lemon wedges

Instructions

1. 1

   Place the 1 lb chicken breast on a cutting board and slice it horizontally into two thin cutlets about 1/4-inch thick — this allows the chicken to cook quickly and evenly. Pat both pieces dry with paper towels; removing surface moisture is essential for browning instead of steaming.

2. 2

   Slice each chicken cutlet lengthwise into 1/4-inch-wide strips so they cook faster and shred easily when stirred.

3. 3

   Slice the 1 large yellow onion in half, then slice the halves lengthwise into thin half-moons roughly 1/4-inch wide. Peel and mince the 3 garlic cloves.

4. 4

   Roughly chop the 0.25 cup fresh flat-leaf parsley. Slice 1 medium fresh tomato into rounds or wedges. Set both aside.

5. 5

   Set a 12-inch nonstick skillet or cast iron skillet over medium-high heat. Add 3 tablespoons extra-virgin olive oil and let it heat for about 1 minute until it just begins to shimmer — you should see a faint ripple across the surface.

6. 6

   Add the sliced onions to the hot oil and sauté for 3-4 minutes, stirring occasionally, until they become translucent and just begin to turn golden at the edges. The kitchen should smell sweet and fragrant.

7. 7

   Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant — be careful not to let it brown. You'll smell the raw garlic aroma fade and become mellow.

8. 8

   Stir in 1 teaspoon ground cumin, 0.5 teaspoon smoked paprika, and 0.25 teaspoon red pepper flakes. Toast the spices for about 15 seconds, stirring constantly, until the oil darkens slightly and the spices bloom — this releases their essential oils.

9. 9

   Add the sliced chicken strips and season with 0.75 teaspoon kosher salt and 0.25 teaspoon black pepper. Spread the chicken in an even layer and let it cook undisturbed for 2-3 minutes until the bottom begins to brown and char slightly — this creates flavor.

10. 10

    Stir the chicken and onions together, breaking up any clumps with your spoon. Cook for another 3-4 minutes, stirring frequently, until the chicken is cooked through (no pink remaining) and the edges are caramelized and golden brown. The internal temperature should reach 165°F on an instant-read thermometer.

11. 11

    Remove the skillet from heat and pour in 2 tablespoons fresh lemon juice. Toss everything together and taste — adjust salt and pepper if needed. The sauce should be fragrant, warm, and slightly tangy.

12. 12

    Warm the 4 pieces of Turkish flatbread or naan directly over a stovetop flame for 5-10 seconds per side, or wrap them in a clean kitchen towel and place them in a 350°F oven for 2 minutes. This makes them pliable and easier to wrap.

13. 13

    Place each warm flatbread on a clean surface. Divide the spiced chicken and onion mixture equally among the 4 flatbreads, spooning it down the center of each one. Top each with a handful of the chopped fresh flat-leaf parsley and a few tomato slices.

14. 14

    Fold or roll each flatbread tightly around the filling, tucking in the sides as you go so nothing spills out. Serve immediately with the 2 fresh lemon wedges on the side for squeezing over the top.

Tools you’ll need

• cutting board
• sharp chef's knife
• paper towels
• 12-inch nonstick skillet or cast iron skillet
• wooden spoon or silicone spatula
• instant-read thermometer
• clean kitchen towel
• serving spoon

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