400gm Boneless Skinless Chicken Thigh
X2 Rotis or Garlic Pitas
Harissa paste or seasoning
Quick Pickle Red Onion:
Prepare the quick pickled onion by thinly slicing the red onion, and in an airtight container cover with white vinegar and add 2 tsp caster sugar. Pop the lid on, give it a shake and leave it in the fridge for at least an hour. If you like, you can prepare the chicken by covering in the harissa paste/seasoning now too, or you can do this just before cooking.
When the onions have pickled, grill the chicken thighs until cooked on the BBQ or in the frypan. Whilst the chicken is cooking, prepare the other veggies and toast the roti/pitas.
Once chicken is cooked, assemble and enjoy!