Chicken Thigh Strips on Turkish Bread
with aioli, baby potatoes & salad- Mosterd
- Ei
- Gluten
- Sesamzaad
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Soja
- Vis
- Schaaldieren
- Selderij
- Tarwe
- Sesamzaad
- Weekdieren
- Gerst
- May contain traces of allergens
Did you know that the word aioli is a combination of the Catalan words "ai" (garlic) and "oli" (oil)?
Ingredients
½ piece
Red onion
⅓ head
Butter lettuce
½ piece
Tomato
¼ piece
Cucumber
25 g
Aioli
(Contains: Mosterd, Ei May be present: Gluten, Melk (inclusief lactose), Soja, Vis, Schaaldieren, Selderij, Tarwe, Sesamzaad, Weekdieren, Gerst)
1 piece
Mini Turkish bread
(Contains: Gluten, Sesamzaad, Tarwe)
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
- Preheat the oven to 180°C.
- 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 (see Tip).
- Remove the lid and fry for 5 more minutes. Season to taste with salt and pepper.
Health Tip: if you're watching your calorie intake, skip the potatoes and keep them to use another time instead.
- Bake the bread for 6 - 8 minutes in the oven.
- Slice the onion into thin rings (see Tip).
- 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.
Tip: half of the onion will be served raw, but if preferred you can fry all of it in the next step instead.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the chicken with half of the onion for 7 minutes.
- Cut open the bread roll and spread with the aioli.
- Top with the chicken, the fried onion, the lettuce leaves and some of the raw vegetables.
- 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 sandwich with the baby potatoes, the salad and the mayonnaise alongside.
