Hawaii chicken sandwich with quick herby slaw
We all know someone who makes the most incredible chicken sandwich - usually involving some secret spice blend or mysterious frying technique. This is my attempt at creating my own mythical sandwich: hawaij-spiced chicken that's warming without being heavy, tucked into soft flatbread with a herby slaw that cuts through all that richness. It comes together in about an hour, most of which is just letting the chicken marinate while you get on with other things.
Ingredients
- 1jar Ottolenghi Hawaij paste
- 1.54 lbChicken, thighs boneless and skinless
- 0.5 tspFine Sea Salt
- 5.33 tbspButtermilk
- 2 tbspOlive Oil
- 7.05 ozwhite cabbage, on a mandoline, thinly sliced
- 0.53 ozpicked herbs (we used a mix of dill, parsley and mint)
- 4 tbsplemon juice from 1-2 lemons
- mayonnaise
- warmed flatbreads
- Fine Sea Salt
Instructions
- 1
Place 50g of the Hawaij paste in a bowl with the chicken, buttermilk and ½ teaspoon of salt. Set aside to marinate for 30 minutes to 1 hour.
- 2
Place a large frying pan on medium high heat and once hot, add in the olive oil and cook the chicken in two batches for 3 minutes on each side until slightly charred.
- 3
Set aside to rest for 5 minutes then cut diagonally in 1 ½ cm thick slices. Stir in the remaining Hawaij with 2 tablespoons of the lemon juice and mix well.
- 4
In a bowl, mix the cabbage and herbs with the remaining 2 tablespoons of lemon juice and ¼ teaspoon of salt.
- 5
To assemble, spread some mayonnaise on the flatbreads, spoon over the chicken followed by the slaw. Wrap tightly in a burrito style, cut in half and serve.