Ainsley Harriott's - Spiced chicken with apricot sandwich
Category: Ainsley Harriott
Servings
4
Ingredients
1 tbsp oil
1 small onion, finely chopped
1 tablespoon mild curry paste
1 tablespoon clear honey
120ml (4fl oz) dry white wine
50g (2oz) ready-to-eat apricots, finely chopped
4 tablespoons mayonnaise
2 tablespoons crème fraiche
350g (12oz) cooked roast chicken, cut into bite-sized pieces
8 slices Granary or brown bread
25g (1oz) butter or polyunsaturated margarine, at room temperature
40g (1 1/2oz) iceberg lettuce, finely shredded0
25g (1oz) piece cucumber, thinly sliced
2 spring onions, finely chopped
salt and freshly ground black pepper
Method
Heat the oil a sauté pan and gently fry the onion until softened but not coloured. Stir in the curry paste and honey and then add the wine and apricots. Simmer, uncovered, for about 15 minutes until nearly all the liquid is gone. Leave to cool completely.
Stir in the mayonnaise into the cooled apricot mixture with the crème fraiche. Fold in the roast chicken until well coated, then season to taste. Spread the bread with the butter and divide the chicken mixture among half of them. Pile the crisp shredded lettuce on top with the cucumber and spring onions. Cover with the remaining slices of bread and cut on the diagonal. Arrange on plates to serve.
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