Rosana McPhee’s sophisticated spin on the flavours of coronation chicken is served on our Pink and Black Pepper crispbreads.
Chicken is such a versatile ingredient and, in this recipe, you can use leftovers or simply poach boneless and skinless chicken breasts or thighs to make a simple and filling lunch. The mustard adds a layer of flavour and the pickled turmeric makes a simple and nutritional addition to many a lunchtime snack. Make sure you use latex gloves before peeling the turmeric to avoid it staining your hands, and definitely avoid wearing white!
Cooking time: 10 minutes, plus 4–7 days to pickle
To assemble the crispbreads:
- 250g of cooked chicken, sliced or shredded
- 125ml of sour cream
- 2 tsp wholegrain mustard
- 1 handful of coriander, finely chopped (some leaves reserved for garnish)
- 1 handful of raisins, chopped (to taste)
- Peter’s Yard Pink and Black Pepper sourdough crispbreads
- smoked salt
- freshly ground black pepper
- pink peppercorns, slightly crushed
For the pickled turmeric:
- 100g of fresh turmeric, peeled
- 1 tsp salt
- 1/2 tsp sugar
- 3 lemons, juiced
- Begin by pickling the turmeric, it takes 4–7 days to pickle fully, so whip up a big batch and keep in your pantry for snacking. Slice the turmeric and place in a sterilised jar.
- Add the salt, sugar and lemon juice and mix well (make sure the turmeric is fully immersed in the lemon juice). Put the jar in the fridge and shake once a day for 4–7 days. It will keep for about 2 months in a tightly-sealed container in the fridge.
- Mix the sour cream, mustard, chopped raisins, salt, pepper and coriander until they are well-combined. Taste and adjust the quantities of each ingredient depending on preference.
- Spread a layer of the sauce on the crispbreads and add the chicken.
- Top the chicken with the rest of the sauce, sprinkle with pink pepper, coriander leaves and some drained pieces of pickled turmeric.
Recipe courtesy of www.greatbritishchefs.com