Chicken Thigh Strips on Turkish Bread
with aioli, baby potatoes & salad
Did you know that the word aioli is a combination of the Catalan words ai (garlic) and oli (oil)?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
⅓ head
Butter lettuce
½ piece
Tomato
½ piece
[Persian] cucumber
25 g
Aioli
(Contains Egg, Mustard May be present Molluscs, Milk, Celery, Soy, Gluten, Sesame, Fish, Crustaceans)
1 piece
Mini Turkish bread
(Contains Wheat, Sesame May be present Milk, Egg, Soy, Tree nuts)
100 g
Pre-cooked halved baby potatoes [skin-on]
½ sachet(s)
Middle Eastern spice mix
100 g
Chicken thigh strips with kebab spices
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the baby potatoes with half of the Middle Eastern spices for 9 minutes, covered, then remove the lid and fry for 5 more minutes.
- Season to taste with salt and pepper (see Tip).
Health Tip: this recipe is high in calories. If you're watching your calorie intake, serve the sandwich with half of the potatoes. You can use the rest another day instead.
- Preheat the oven to 180°C.
- Slice the onion into thin rings.
- Heat a drizzle of olive oil in a frying pan over medium-high heat, then fry the chicken with half of the onion for 6 - 8 minutes (see Tip).
- Meanwhile, bake the bread for 6 - 8 minutes in the oven.
Tip: the rest of the onion will be served raw, but if preferred you can fry all of it here instead.
- Set aside two lettuce leaves per person and finely chop the rest. Slice the cucumber and tomato.
- In a small bowl, combine the mayonnaise with the rest of the Middle Eastern spices.
- Cut open the bread roll and spread with the aioli.
- Top with the reserved lettuce leaves, along with some of the tomato, cucumber and raw onion.
- In a salad bowl, combine the extra virgin olive oil with the white wine vinegar and the honey.
- Season to taste with salt and pepper, then add the rest of the lettuce and vegetables to the bowl.
- Toss well to combine with the dressing.
- Serve the bread on plates and top with the chicken. Serve the baby potatoes alongside, as well as the salad and mayonnaise.