Garlic and Spring Onion Chicken Sandwiches with Currants and Rocket
Inspired by techniques from NYT Cooking.
Shredded roast chicken doused in fragrant garlic and spring onion oil with plump currants, fresh rocket and toasted nuts makes a luxurious, warm sandwich.
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Method
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Equipment
- roasting tin
- instant-read thermometer
- large bowl
- medium frying pan
- bread knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 882 kcal |
| Protein | 51.9 g |
| Carbohydrate | 51.8 g |
| of which sugars | 11 g |
| of which free sugars | 3.5 g |
| Fat | 52.1 g |
| of which saturates | 8.9 g |
| Fibre | 3.3 g |
| Salt | 3.51 g |
Protein per 100 kcal
5.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Chicken
- 800 g boneless, skinless chicken thighs
- 15 ml olive oil
- 6 g fine sea salt or table salt about 1 tsp
- ½ tsp ground black pepper
Garlic and spring onions
- 90 ml extra-virgin olive oil
- 6 spring onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 60 ml cider vinegar
- 40 g currants or raisins
To finish
- 40 g rocket
- 35 g pine nuts or flaked almonds, lightly toasted (optional)
- 20 g Parmesan, shaved (optional)
To serve
- 1 large baguette (or 4 sandwich rolls)
- 4 tbsp mayonnaise or garlic mayonnaise
- 1
Roast. Preheat the oven to 220 °C (200 °C fan). Toss 800 g boneless, skinless chicken thighs with 15 ml olive oil, 1 tsp fine salt and ½ tsp ground black pepper in a roasting tin. Roast for 20-25 minutes until the thickest part reaches 74 °C inside. Let the chicken rest for a few minutes, then shred it into a large bowl and season further to taste.
- 2
Aromatic oil. Heat 90 ml extra-virgin olive oil in a medium frying pan over a medium heat. Add 6 thinly sliced spring onions, 6 thinly sliced garlic cloves and a little salt, then cook, stirring regularly, for 3-5 minutes until the spring onions and garlic are soft and sizzling around the edges. Tip this fragrant mixture into the bowl with the shredded chicken.
- 3
Currants. Add 60 ml cider vinegar and 40 g currants or raisins to the same frying pan and warm over a medium-low heat for 2-3 minutes, stirring gently, until the currants have plumped up. Scrape everything into the chicken bowl and toss together well.
- 4
Finish. Stir in 40 g rocket leaves, 35 g lightly toasted pine nuts or flaked almonds and 20 g shaved Parmesan if you would like them, then season the whole thing to taste and toss once more.
- 5
Toast. Slice 1 large baguette into 4 lengths and split each one open, toasting lightly if you prefer.
- 6
Assemble. Spread each half of the bread generously with 1 tbsp mayonnaise or garlic mayonnaise, fill with the warm garlic and spring onion chicken and finish with a generous grind of black pepper.
Storage
Best eaten straight away whilst the chicken is still warm and the rocket is crisp. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
