Garlic and Spring Onion Chicken Sandwiches with Currants and Rocket
By Joe
Source: 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.
Always check the labels of the products you use.
Method
- 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 the cut sides of the bread with the 4 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).
Why this label?
41.8 g protein for 627 kcal = 6.7 g per 100 kcal, so protein gives about 27% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- roasting tin
- instant-read thermometer
- large bowl
- medium frying pan
- bread knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 627 kcal |
| Protein | 41.8 g |
| Carbohydrate | 16.8 g |
| of which sugars | 7.6 g |
| of which free sugars | 0.1 g |
| Fat | 43.3 g |
| of which saturates | 7.3 g |
| Fibre | 1.6 g |
| Salt | 2.33 g |
Protein per 100 kcal
6.7 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
