4 pieces naan, or other flatbread
1-1/2 lb. Chicken
1 small cucumber
1/2 c. pumpkin puree
1/2 c. Mango Chutney*
2 tbsp. mint leaves, chopped
Crushed red pepper, to taste
Preheat oven to 425°.
Place naan/flatbreads directly on the oven rack and cook until firm/crispy, about 4 to 6 minutes, flipping once.
Meanwhile, slice the meat from chicken thighs and dice cucumber.
Make pumpkin spread by combining pumpkin puree with Mango Chutney.
Remove naan/flatbreads from the oven once firm and spread with pumpkin sauce.
Top breads with sliced chicken, cucumbers, mint and crushed red pepper.