Chicken Sandwiches

Ingredients

• 2 chicken breast fillets about 140 g each (with skin)
• 1 tbsp Ras el-Hanout (or Arabic spice blend)
• Salt
• 2 tbsp Vegetable oil
• 1 large carrot
• 1 pear
• 1 lemon (juice)
• 100 g yogurt
• pepper (ground)
• 8 small slices whole wheat bread

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heat.

2. 2.

   Rinse the chicken breasts, pat dry and season with Ras el-Hanout and salt. In a hot pan, brown the skin side for 3-4 minutes in 2 tbsp oil until golden brown. Flip and briefly sear the flesh side. Remove from the pan and let cook on an oven rack (with a fat tray underneath) for about 20 minutes to finish.

3. 3.

   Meanwhile, peel and grate the carrot. Wash the pear, quarter it, remove seeds and grate. Mix the grated carrot, pear, lemon juice and yogurt in a bowl. Season with salt.

4. 4.

   Let the meat cool then slice thinly. Top each bread slice with some carrot-pear salad. Place chicken on top and serve.

5. 5.

   A side of zucchini-carrot raw sticks and tomato salad pairs well.