My sister-in-law prepared these sandwiches for us when we up north, and we fell in love with the idea. Originally from Sunset, I've slightly modified the recipe to include the herbed yogurt sauce. The refreshing mint compliments the spicy tang of the chicken, which is all wrapped in delicious naan. You can't go wrong!
Prep time: 35 min
Cook time: 15 min
Serves: 4
INGREDIENTS:
1½ cup Greek yogurt
1 tbsp each minced ginger and garlic and ground coriander and cumin
½ tsp cayenne
¼ tsp turmeric
3 tbsp vegetable oil
1 lb chicken tenders, patted dry
4 medium plain or garlic-flavored naan breads, about 4 oz each
2 tbsp butter
2 medium tomatoes, sliced
½ cup thinly slivered red onion
4 oz feta cheese, sliced
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
Salt and ground pepper
DIRECTIONS:
Whisk together yogurt, seasonings and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.
Preheat broiler. Spread chicken out on a rimmed baking sheet and broil until cooked through, 8 minutes. (We use the BBQ and grill the chicken directly on the grates, but either method works well). Meanwhile continue with recipe.
Dab naan with a little butter on each side, spread on a rimmed baking sheet and place in oven on rack below chicken. Cook until toasted and crisped, about 8 minutes. If you are using a BBQ, oil the grates with cooking spray or olive oil and place naan directly on the grill. Cook until the naan starts to puff up and is slightly brown, 2-3 minutes per side.
Cut naan in half crosswise and build sandwiches with naan, yogurt sauce, chicken, tomatoes, onion, feta, mint and cilantro. Cut each in half if large.
Herbed yogurt sauce:
Place 1 cup Greek yogurt, 1/4 cup mint and 1/4 cup cilantro into a food processor and process until smooth. Season with salt and paper to taste. Refrigerate if not using immediately.
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