Chicken Thigh Strips on Turkish Bread

Name: Chicken Thigh Strips on Turkish Bread with aioli, baby potatoes & salad
Total time: 15 min
Yield: 2
Cuisine: Turkish
Ingredients: 1 piece Red onion; ⅔ head Butter lettuce; 1 piece Tomato; ½ piece Cucumber; 50 g Aioli; 2 piece Mini Turkish bread; 200 g Pre-cooked halved baby potatoes [skin-on]; 1 sachet(s) Middle Eastern spice mix; 200 g Chicken thigh strips with kebab spices; 2 tablespoon Olive oil; 1 tablespoon Extra virgin olive oil; 2 teaspoon White wine vinegar; 2 teaspoon Honey [or plant-based alternative]; 2 tablespoon [Plant-based] mayonnaise; to taste Salt and pepper

with aioli, baby potatoes & salad

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Did you know that the word aioli is a combination of the Catalan words ai (garlic) and oli (oil)?

Tags:

Family

Allergens:

•Mosterd

•Tarwe

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

⅓ head

Butter lettuce

½ piece

Tomato

¼ piece

Cucumber

25 g

Aioli

(Contains: Ei, Mosterd May be present: Weekdieren, Melk (inclusief lactose), Selderij, Soja, Gluten, Sesamzaad, Vis, Schaaldieren)

1 piece

Mini Turkish bread

(Contains: Tarwe, Sesamzaad May be present: Melk (inclusief lactose), Soja, Ei, Noten)

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

Energy (kJ)4049 kJ

Calories968 kcal

Fat57.5 g

Saturated Fat8.2 g

Carbohydrate78.1 g

Sugar13.6 g

Dietary Fiber8.2 g

Protein32.3 g

Salt3.2 g

Potassium177.1 mg

Calcium20.3 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Fryingpan with lid

•Tall-Sided Pan

•Small Bowl

•Salad Bowl

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 7 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.