Thai Chicken Flatbread with Cilantro Lime Crema
Total Time: 00h 50m
Hands-on Time: 00h 20m
Makes: 6 servings
A Thai-inspired flatbread recipe made with curried chicken, mozzarella cheese, bell pepper, shredded carrot, red pepper flakes and cilantro lime crema for robust hot and refreshing flavor.
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Ingredients
- 1/3 cup full-fat coconut milk
- 1/2 teaspoon Frontier Co-op® Organic Ground Cumin
- 1/2 teaspoon Frontier Co-op® Organic Ground Coriander
- 1/4 teaspoon Frontier Co-op® Organic Ground Turmeric
- 1/4 teaspoon Frontier Co-op® Organic Ground Ginger
- 1/4 teaspoon Frontier Co-op® Organic Ground Paprika
- 3/8 teaspoon Frontier Co-op® Sea Salt, divided
- 3/4 pound boneless, skinless chicken breasts, cut into thin strips
- 1 pound pizza dough, homemade or store-bought
- 1 1/2 cups mozzarella cheese
- 1/2 red bell pepper, cut into thin strips
- 1 cup shredded carrot
- 2 to 3 teaspoons Frontier Co-op® Organic Crushed Red Chili Peppers, plus more for garnish
- 5 tablespoons fresh cilantro, divided (3 tablespoons whole, 2 tablespoons chopped) plus more for garnish
- 4 green onions, chopped, plus more for garnish
- 1/3 cup sour cream
- Zest of 1 lime
- 3 tablespoons fresh lime juice
Directions
- In a small bowl, combine coconut milk, cumin, coriander, turmeric, ginger, paprika and 1/4 teaspoon salt. Whisk until well combined. Into a sealable container, place raw chicken strips; pour coconut milk marinade over top. Cover and refrigerate for at least 15 minutes.
- In a non-stick skillet over medium-high heat, cook chicken with marinade, stirring occasionally, for about 5 to 8 minutes, until cooked through but still tender. Transfer to a bowl and set aside.
- Preheat oven to 415 degrees. Roll out pizza dough to desired thickness and place on a pizza stone or baking sheet. Bake dough for 10 to 15 minutes, until edges begin turning golden brown.
- Onto crust, layer chicken, cheese, red bell pepper, carrot, red pepper flakes, 3 tablespoons fresh cilantro, and green onions. Bake for 10 to 15 minutes, until cheese turns golden brown and crust has reached desired crispness.
- In a small bowl, add sour cream, lime zest, lime juice, 2 tablespoons chopped cilantro and remaining 1/8 teaspoons salt, stir well to combine.
- Allow flatbread to cool for 5 to 10 minutes. Cut into pieces and serve with fresh cilantro, green onion, red pepper flakes and cilantro lime crema.
