It's all about the chicks today! - Day 30 of 100 food stories.

Coronation Chicken Nann with toasted almonds, carrot & apricot salad and pickled onions.

Looking at two delicious chicken sandwiches today.
Sometimes Coronation Chicken gets a bad rep, but I think that comes from the sauce using raw curry powder. It needs to be cooked out along with the other spices.
The Caesar dressing is fabulous and will happily sit in the fridge for 5 days. Great as a dip with sweet potato chips.

Sandwich number 1

Coronation Chicken Nann with toasted almonds, carrot & apricot salad, pickled onions.

Ingredients. Serves 2:
150 grams cooked chicken ( I am still using my beer can chuck, but chicken breast is fine)
1/ 2 teaspoon cumin.
2 teaspoon curry powder.
1 clove of garlic, finely chopped.
1 slice of fresh ginger, peeled & chopped.
Salt & pepper.
2 dessert spoons chutney.
4 dessert spoons natural yogurt.
10 toasted almonds.
1/2 carrot grated.
6 dried apricots, chopped.
2 mini nann breads.

Coronation sauce.

​Method:

1. In a little oil & over a medium heat, pop the garlic, ginger, curry powder & cumin & seasoning & cook out for 5 minutes. Then add chutney & yogurt, turn off the heat & give it a good stir. Add in the cooked chicken.
2. Pop the almonds under the grill to toast, along with the nann breads.
3. Mix the grated carrot with the apricots & give it a drizzle of olive oil.
4. I am using the leftover pickled onions from the fish tacos, they behave very well in a fridge for up to 1 week.
5. Take the heated nanns, split in 2, fill with the chicken mix & top with toasted almonds.
6. Serve with the salad and pickled onions.

Chicken Caesar Sourdough Sandwich with Parmesan Crisps.

​Sandwich number 2

Chicken Caesar Sourdough Sandwich with Parmesan Crisps.


Ingredients. Serves 1:
1 piece of sourdough, rubbed with 1 clove of garlic & a drizzle of olive oil & grilled.
75 grms cooked chicken, diced.
2 leaves of baby gem lettuce.
A handful of croutons.
20grms  grated Parmesan for crisps.

Caesar sauce. Makes 4 portions.
2 tablespoons of good mayo.
A good dash of Worcestershire sauce (this gives it the anchovy flavour)
Dash of cream.
Grated rind of 1/2 lemon.
Salt & pepper.
1 finely chopped clove of garlic. 
25 grms grated Parmesan.

Parmesan Crisp:
20 grms of Parmesan, grated.


Method:

1. Preheat the oven to 190cen. Line a baking sheet with parchment & put 2 circles of the grated Parmesan. Pop into the oven for between 7-10 mins until just starting to colour. Remove & leave to harden on the tray.
2. Mix all the ingredients for the Caesar sauce .
3. Place toasted sourdough on a plate. Smear with some Caesar sauce. Now top with baby gem slices.
4. Take about 1 dessert spoon of the dressing & mix the diced chicken through it. 
5. Place this on top of the lettuce. Scatter over the croutons.
6. Carefully lift the Parmesan crisps off the baking sheet & place them standing up.