Ingredients: (Serves 2)
3 chicken breast fillets, chopped finely
2 cloves garlic, chopped
1/2 onion, grated
1 tbsp. dried parsley
1 tbsp. red pepper paste (you can use tomato too)
dash of tabasco sauce
pack of flour tortillas
1 clove garlic
2 tsp. paprika
3 tbsp. tomato puree (paste)
Set oven to 200 C. In a bowl, combine the chicken, garlic, onion parsley and paste and season with salt & pepper. Roll into two sausages the length of a tortilla. Place one of the sausages on the tortilla and roll up. Cut excess - you don't want the tortillas to be too thick, one layer is plenty. Place seam side down in a baking dish and cut the wrapped sausage into 2 inch wide pieces. Repeat with other sausage. Cover with foil and place in the oven for 20 mins.
To make the tomato sauce, chop one garlic clove and fry gently in 1 tbsp. of olive oil on a low heat ensuring it doesn't burn. Add the paprika and stir. Then add the tomato puree and a cup of water. Bring to the boil and leave on a low simmer till thickened. Season with a little salt and pepper.
Take the foil off the chicken beyti and spoon over half of the sauce. Place back in the oven for a further 10 minutes without covering.
Serve the Beyti with a spoon of natural yoghurt, some more of the tomato sauce, a sprinkling of fresh coriander and some couscous.
