Pan Sandwiches With Chicken Thighs and Salad

Introduction:

Pan sandwiches with chicken thighs and salad are a delightful and hearty meal option. These sandwiches feature succulent, marinated chicken thighs cooked to perfection and layered on crusty bread. Accompanied by a fresh, crisp salad of mixed greens, tomatoes, and cucumbers, this dish balances rich, savory flavors with refreshing, light elements. Ideal for lunch or a casual dinner, these sandwiches are both satisfying and easy to prepare. The combination of tender chicken and vibrant salad makes for a nutritious and delicious meal.

Ingredients:

For Dough:

•  200 g flour
•  200 g fine semolina
•  6 g salt
•  7 g yeast
•  10 g of honey
•  240 ml of water

For Chicken Salad:

•  650 g chicken thighs
•  2 g coriander powder
•  2 g turmeric
•  3 g cumin powder
•  3 g onion powder
•  3 g garlic powder
•  2 g cayenne pepper

For Sauce:

• 60 g pickle
•  60 g corn
•  50 g red onion
•  100 g mayonnaise

Recipe:

1. Add the flour, fine semolina, salt, yeast, honey and lukewarm water to a deep bowl. Mix well and knead for 10-12 minutes until a cohesive dough forms.
2. Cover the dough and let it rise in a warm place in the house for 1 hour, or until it has doubled in size.
3. Deflate the dough and divide it into 9 equal pieces. Shape them into round balls.
4. Take a ball of dough and flatten it into an oval. Then fold the dough in half.
5. Dip the dough on both sides through the fine semolina. Place the dough on a sheet of baking paper and let it rise for 30 minutes, or until it has doubled in size.
6. Wash and cut the chicken thighs into pieces. Place them in a deep bowl together with the coriander powder, turmeric, cumin powder, onion powder, garlic powder, cayenne pepper and olive oil. Mix well.
7. Heat a frying pan over medium heat and add the chicken thighs. Cook for 5-6 minutes, or until done.
8. Place the chopped pickle, corn, chopped red onion and mayonnaise in a bowl. Mix everything together well until combined.
9. Heat a heavy-based frying pan over medium heat. Fry the rolls for a few minutes on each side.

Pan Sandwiches With Chicken Thighs and Salad

Author: Madi_elli Cooking Method: Baking, Grilling Cuisine: English, French Recipe Keys: C Chicken High Protein Kids S Snacks

Difficulty: Intermediate Prep Time 1 hr Cook Time 1 hr Total Time 2 hrs

Servings: 9

Description

Delicious and easy Pan Sandwiches With Chicken Thighs and Salad.

Ingredients

Servings

For Dough

• 200 g All Purpose Flour

• 200 g Fine Semolina

• 6 g Salt
• 7 g Yeast
• 10 g Honey
• 240 ml Water

For Chicken Salad

• 650 g Chicken Thighs
• 2 g Coriander Powder
• 2 g Turmeric
• 3 g Cumin Powder
• 3 g Onion Powder
• 3 g Garlic Powder
• 2 g Cayenne Pepper

For Sauce

• 60 g Pickle
• 60 g Corn
• 50 g Red Onion
• 100 g Mayonnaise

Instructions

1. Add the flour, fine semolina, salt, yeast, honey and lukewarm water to a deep bowl. Mix well and knead for 10-12 minutes until a cohesive dough forms.

1. Cover the dough and let it rise in a warm place in the house for 1 hour, or until it has doubled in size.

1. Deflate the dough and divide it into 9 equal pieces. Shape them into round balls.

1. Take a ball of dough and flatten it into an oval. Then fold the dough in half.

1. Dip the dough on both sides through the fine semolina. Place the dough on a sheet of baking paper and let it rise for 30 minutes, or until it has doubled in size.

1. Wash and cut the chicken thighs into pieces. Place them in a deep bowl together with the coriander powder, turmeric, cumin powder, onion powder, garlic powder, cayenne pepper and olive oil. Mix well.

1. Heat a frying pan over medium heat and add the chicken thighs. Cook for 5-6 minutes, or until done.

1. Place the chopped pickle, corn, chopped red onion and mayonnaise in a bowl. Mix everything together well until combined.

1. Heat a heavy-based frying pan over medium heat. Fry the rolls for a few minutes on each side.

Keywords: Sandwich, Chicken, easy, recipe, cook, party, snack