GARLIC HERBED BUTTER RECIPES

Steps:

• Chop your chicken and place it into a bowl. Sprinkle with sea salt, pepper to taste, and then sprinkle with the flour or cornstarch and stir to coat well.
• Preheat a large skillet over medium heat. Add 1 tablespoon of ghee/butter and 1/3 of the chicken with some space in between the pieces. Cook the chicken until golden brown and cooked through, then set aside. Repeat with the remaining ghee/butter and chicken. We want to do this step in small batches so the chicken can crisp up and get nicely golden.
• Once all the chicken bites are done, place them all together into the skillet.
• Stir in the broth, garlic, and fresh herbs. Continue to cook over medium heat, for 2 minutes, or until hot and the garlic releases its flavor.
• Serve chicken immediately over rice or quinoa.
• Leftovers will keep 4 days in the refrigerator or up to 1 month in the freezer.
• Enjoy!

Steps:

• 1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
  2. Dust a clean work surface with flour, then tip out the dough.
  3. Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
  4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
  5. If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
  6. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
  7. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
  8. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
  9. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
  10. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
  11. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
  12. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.