Chicken and pickled turmeric crispbreads

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
Serves: 4

Ingredients:

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
  • lemons, juiced

Method: 

  1. 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.
  2. 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.
  3. 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.
  4. Spread a layer of the sauce on the crispbreads and add the chicken.
  5. 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

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