Moroccan spicy chicken & cheese sandwich
This is an exciting North African recipe incorporating many different textures and flavors that make the sandwich so special and delicious.
1 large chicken breast fillet (make sure it is thin or pound it to flatten and cook quickly)
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon powder
1 teaspoon ground coriander
salt and pepper
1 small tomato (cubed)
1 tablespoon green olives (pitted and chopped)
1 tablespoon almonds (halved & toasted)
3 tablespoons olive oil (divided)
2 baladi bread (OR white Pita)
1 tablespoon raisins (OR chopped dried apricots)
6 tablespoons grated Frico Old Dutch Master cheese
2 tablespoons yogurt
2 teaspoons Harissa chili paste (OR any chili paste - to taste)
Soak raisins or chopped apricots in some warm water until needed.
Marinate chicken with cardamom, cinnamon and coriander. Add salt and pepper and put it in the fridge for a few minutes.
In the meantime, mix yogurt with Harissa in a small bowl. Set aside.
In a separate bowl, mix chopped tomatoes and green olives. Season with salt & pepper and add a drizzle of olive oil. Add toasted almonds and dry raisins and to the mix. Toss all ingredients together and set aside.
To put the sandwich together, fry chicken in a small pan with 2 tablespoons olive oil. Chicken fillet should cook on both sides for 5-10 minutes depending on thickness.
Toast the baladi bread as a whole in an oven toaster or over the stove, turning it constantly for these charred bits.
Put the bread on a serving plate and sprinkle Old Dutch cheese over it. It will melt from the bread heat. Arrange some of the tomato mixture in the middle of the bread in a line. Tear the cooked chicken with your hand and lay half of it over the tomato mixture and spread some yogurt Harissa sauce on top. Fold the sides to the middle and eat like a burrito. Repeat for the second sandwich.