Pulled Chicken Sandwich

A healthy, sweet and slightly spiced pulled chicken sandwich with lime and tamarind carrot salad all inside of our own homemade bread rolls. Have a watch to find out what the mystery ingredient is and how we get on!

Ingredients

Bread rolls

500 g strong white bread flour
10 g salt
7g dried yeast (1 x sachet)
300 ml warm water
15 g fresh turmeric
1 handful of extra flour for shaping

Filling

1 onion
1 red chilli
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp fresh turmeric, grated
2 tbsp sultanas
1 tbsp mango chutney
500 ml veg or chicken stock
3 small chicken breasts (or 2 large)
1 handful of fresh coriander

Carrot Salad

1 carrot
1 bunch of fresh mint
1/2 lime
2 tsp tamarind paste
1 tsp black onion seeds

Step-by-step-guide

Prep the dough
Weigh the flour into a large bowl and add the yeast on one side and the salt on the other. Pour in the water, add the turmeric. Knead the bread on a lightly floured surface for a good 10 minutes to stretch the gluten or in the machine for ease. Leave the dough to prove, covered with a clean tea towel, at room temperature for an hour to double in size.

Poach the chicken
Toast the mustard and cumin seeds in a small saucepan until you can smell them. Slice the onion and the chilli, add them to the saucepan with the turmeric, sultanas and mango chutney. Pour over the stock, lay the breasts into the liquid and heat to a boil. Turn the liquid down to a simmer and poach for 15-20 minutes, until just cooked through, then remove and pull them into strips when cool enough. Bring the liquid back to boil and reduce until it’s thick enough to coat the strips then leave to cool.

Mix the filling
Stir the stripped chicken, yoghurt, reduced sauce and chopped coriander together.

Shape, prove & bake buns
Preheat an oven to 220°C. Knock the air out of the risen dough and shape into 8 buns. Lay on a floured tray, cover with the tea towel again and leave for another 30-45 minutes to prove once more. Place the buns in the oven and lower the temperature to 190ºC and bake for 20 minutes. Check that the bread is cooked by tapping the bottom, it should sound hollow. Allow to cool on a wire rack until completely cool before slicing.

Carrot salad
Peel the carrot into strips, then toss with the lime juice, tamarind paste and black onion seeds. Finish with freshly picked mint sprigs just before serving.

Serve up
Slice open 4 bread rolls and add a generous amount of filling. Top with the fresh carrot salad and serve with the lid. Makes 4 with leftover rolls.

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