Mini Sandwich shredded chicken candied lemon and mild spices
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
a chef, member of the BBCC
Moments of consumption :
Aperitif
Dinner
Breakfast
Brunch
Snack
Lunch
Recipe made with :
List of ingredients
- 1 x 2 Olives and Rosemary B’Break
- 80 g shredded chicken
- 1/4 candied lemon
- 4 green olives, pitted
- 1 teaspoon of golden raisins
- 1 teaspoon olive oil
- 1 pinch of ground cumin
- 1 pinch of ground ginger
- 1 tbsp of Greek yoghurt
- Fresh coriander
Preparation steps
- Slice the B’Break in half lengthways.
- Lightly toast the bread halves (3-4 minutes at 180°C), then leave to cool.
- Finely chop the candied lemon and olives.
- Shred the chicken (already cooked) using two forks.
- Fry the shredded chicken in a pan with olive oil.
- Add the cumin, ginger, raisins, candied lemon and olives.
- Leave to simmer for 2-3 minutes over medium heat to allow the flavours to mix.
- Spread a thin layer of Greek yoghurt on the base of the B’Break.
- Generously fill with the warm shredded chicken mix.
- Add a few fresh coriander leaves.