Feb 2, 2012

Chicken Marrakech Sandwich

Chicken Marrakech Sandwich

I had chicken breasts in my fridge, a kitchen cabinet filled to the brim with fragrant spices, a crunchy ciabatta, and some Greek yoghurt.

Plus—and this is the important part—my beloved sweet mango chutney. I can’t live without that stuff. That was really all it took to create this explosion of tantalizing flavors.

My new favorite sandwich is born!

 

Ingredients:

1 large ciabatta
2 chicken breasts
1 large onion
1/4 cup raisins
1 tbsp orange juice
lettuce

 
Marinade:

2 tsp curry powder
1 tsp ground ginger
1 tsp sweet paprika powder
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp cayenne
1/8 tsp black pepper
1/8 tsp nutmeg
1/2 tsp salt
3 to 4 tbsp oil

 
Sauce:

6 tbsp greek yoghurt (low-fat)
3 tbsp sweet mango chutney

 

Directions:

Combine all spices listed under seasoning. Easy blogging!
Chicken Marrakech Sandwich

Add the oil and stir well. This is a serious marinade, that’s for sure, but the greek yoghurt sauce balances it nicely.
Chicken Marrakech Sandwich

 
Technically this is enough for 2 chicken breasts (4 halves), but I applied all the marinade on only two halves. I just laid it on thick. What can I say? I like the flavor explosion.
 

Brush the marinade all over the chicken (both sides) and let it marinate for a few minutes while you move on.
Chicken Marrakech Sandwich

Turn the onion into thick slices. I bought little gems. They look pretty on bread but have virtually no nutritional value. Give them a quick wash.
Chicken Marrakech Sandwich

 
Preheat your oven to 400F˚ (200C˚). We’ll be finishing the chicken in the oven.
 

Heat a non-stick skillet and give the chicken breasts 3 to 4 minutes on each side. Careful not to burn the seasoning.
Chicken Marrakech Sandwich

Until the scent that comes from it is enough to make everyone passing by your house stop dead in their tracks.
Chicken Marrakech Sandwich

Transfer them to an oven dish and give them 10 to 15 minutes in the oven to cook through.
Chicken Marrakech Sandwich

Add a tiny drop of oil to the skillet, lower the heat and bake the onions for 10 minutes. They’ll pick up the leftover spices, it’s delicious.
Chicken Marrakech Sandwich

 
The flavors of the marinade are almost Moroccan-like. I figured I wanted to add some sweetness to the sandwich to balance flavors.
 

Add the OJ to the raisins, cover with microwave-safe plastic wrap and nuke them for a minute at full power.
Chicken Marrakech Sandwich

 
The raisins will soak up all the juice and turn really soft and flavorful. Let them cool off for a while.
 

I opted for ciabatta but use any kind of bread you like, really.
Chicken Marrakech Sandwich

 
When you’re using a very powerful marinade like this one, you need something to tone it down, freshen it up and lessen the intensity. I opted for a yoghurt based sauce that I sweetened up with sweet mango chutney.
 

Mix the yoghurt and sweet mango chutney. Feel free to season it a little. I didn’t.
Chicken Marrakech Sandwich

Slice the chicken breasts as soon as they’re done. Seriously, look! This is 100% pure flavor.
Chicken Marrakech Sandwich

Spread a thin layer of sauce on both side of the bread and top it with the lettuce.
Chicken Marrakech Sandwich

The sliced chicken goes on top.
Chicken Marrakech Sandwich

Followed by the onion rings, raisins and perhaps a little extra sauce? Oh c’mon, you know you want to!
Chicken Marrakech Sandwich

This sandwich is a great way to fight off the winter blues!
Chicken Marrakech Sandwich

And man, it’s cold here. Tell me it’s 22C where you are and I’ll cry.

Chicken Marrakech Sandwich
Ingredients
    1 large ciabatta
    2 chicken breasts
    1 large onion
    1/4 cup raisins
    1 tbsp orange juice
    lettuce

    Marinade:

    2 tsp curry powder
    1 tsp ground ginger
    1 tsp sweet paprika powder
    1/2 tsp ground cumin
    1/4 tsp cinnamon
    1/4 tsp cayenne
    1/8 tsp black pepper
    1/8 tsp nutmeg
    1/2 tsp salt
    3 to 4 tbsp oil

    Sauce:

    6 tbsp greek yoghurt (low-fat)
    3 tbsp sweet mango chutney

Directions
    Cut the chicken breasts in 4 halves. Combine all spices listed under seasoning, add the oil, stir well and apply to chicken breasts.

    Slice the onion in thick rings and wash the lettuce. Mix the yoghurt with the sweet mango chutney. Preheat your oven to 400F˚ (200C˚), we’ll be finishing the chicken in the oven. Heat a non-stick skillet and give the chicken breasts 3 to 4 minutes on each side (on high). Careful not to burn the seasoning. Transfer them to an oven dish and give them 10 to 15 minutes in the oven to cook through.

    Add a tiny drop of oil to the skillet, lower the heat and bake the onions for 10 minutes. Add the OJ to the raisins, cover with microwave-safe plastic wrap and nuke them for a minute at full power.

    Open up the bread. Spread a thin layer of sauce on both side of the bread and top it with the lettuce, sliced chicken, onions, raisins and maybe a little etxra sauce.

Meal type: lunch, chicken
Servings: 4
Copyright: © kayotickitchen.com

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    33 Comments »

    1. 1

      > Tell me it’s 22C
      Oh, even a few degrees more, after I have the electric blanket going.
      Ciao!
       

      Remo on Feb 2, 2012 @ 11:00 am Reply
      1. That doesn’t count! :)

        Kay on Feb 2, 2012 @ 11:04 am Reply
    2. 2

      Here in Sri Lanka we have a sunny climate. Not too hot not too cold..

      Nirmala on Feb 2, 2012 @ 11:30 am Reply
    3. 3

      its 29C here :)
      That sandwich is beautiful Kay, love the combination of things that go into it !!

      Arch on Feb 2, 2012 @ 11:44 am Reply
      1. I don’t like you anymore :)

        Kay on Feb 2, 2012 @ 12:22 pm Reply
    4. 4

      it’s -20 c here in romania , great sandwich kay! I’ll give it a try. can I do this without raisins?

      Anca on Feb 2, 2012 @ 12:17 pm Reply
      1. It’s -10 here. Sure, just don’t add them :)

        Kay on Feb 2, 2012 @ 12:20 pm Reply
    5. 5

      I love the picture with sliced chicken breast, very well done!

      Anca on Feb 2, 2012 @ 12:19 pm Reply
    6. 6

      Can’t complain here was a nice 21C yesterday ;)
      Lovely pics Kay.

      Arrisje on Feb 2, 2012 @ 1:57 pm Reply
    7. 7

      I WANT THAT.

      Bev Weidner on Feb 2, 2012 @ 4:11 pm Reply
    8. 8

      Those flavor combinations are delectable.  The mango chutney totally makes it in my book!

      Rhonda on Feb 2, 2012 @ 5:28 pm Reply
    9. 9

      It’s 24°C here (Florida) but I would brave sleet and snow to come eat that sandwich in your kitchen!  You’re amazing!  I can’t wait to try this recipe :)

      Nathalie on Feb 2, 2012 @ 7:31 pm Reply
      1. Have a guest room? Good. I’m moving in :)

        Kay on Feb 2, 2012 @ 7:34 pm Reply
    10. 10

      It’s -1 C here in Central New York. I miss being warm.

      KellyR on Feb 2, 2012 @ 9:56 pm Reply
      1. It’s -10C here… I don’t think I’ll ever get warm again :)

        Kay on Feb 2, 2012 @ 10:16 pm Reply
    11. 11

      It’s -22 now and -32 at night at it will get colder in Lithuania, so I share your thoughts about warm and sunny weather :) What is Mango chutney made of? We don’t have it here, so maybe I can replace it with something local.

      Kristina on Feb 3, 2012 @ 9:03 am Reply
      1. I do admit it has something romantic to be cooped up inside the house playing boardgames with lots of scented candles lit and a fireplace (If you have one), while it’s bitter cold outside.

        Mango chutney is generally made from mangos with sugar, ginger, onion, a little spice… you could also mix the yoghurt with sweet chili sauce, if you have that.

        Kay on Feb 3, 2012 @ 9:08 am Reply
    12. 12

      Get out your tissues … it is 25C here in sunny New Zealand! Gonna try this recipe tomorrow night. We are a day ahead of you so that is probably last night for you!
       

      Stephanie on Feb 3, 2012 @ 9:33 am Reply
    13. 13

      Hoi Kay,
      Wat een heerlijke recepten heb je hier allemaal! Heb gisteren je spaghetti met kip in romige saus gemaakt en het was heerlijk. Even een vraag: kan je cream of chicken soup vervangen door de geconcentreerde kippensoep van Unox? Ik krijg uit recepten die deze soep gebruiken het idee dat het meer een soep op roombasis is, terwijl het Unoxblik eruit ziet alsof het meer een bouillonbasis heeft. Weet jij dat toevallig?
      En ja, -10 is koud! Ik zit met de laptop tegen de verwarming aangeplakt!

      arjanne on Feb 3, 2012 @ 11:58 am Reply
      1. Ik heb geen idee welke kippensoep blikken dat zijn, dus kan er eigenlijk geen zinnig antwoord op geven.

        De Campbell’s cream of chicken soup is niet meer te krijgen in Nederland, dus ik vervang hem sindsdien altijd door de (bruine) blikken geconcentreerde champignon soep van de Unox. Die waar je eigenlijk nog water aan moet toevoegen. Heb zelfs standaard 4 a 5 blikken in de kast staan :)

        Kay on Feb 3, 2012 @ 12:21 pm Reply
    14. 14

      Bedankt voor je snelle antwoord! Bij mijn Appie hebben ze van diezelfde serie geconcentreerde Unox soep ook een kippensoep, daar had ik het over, maar als je die nooit gebruikt hebt dan probeer ik het gewoon een keertje uit. Het zal vast eetbaar zijn! Als het niet werkt ga ik gewoon weer terug naar de champignonversie!

      arjanne on Feb 3, 2012 @ 1:37 pm Reply
    15. 15

      You’ve just inspired me to get out of bed! These look absolutely delicious! I love the combination of hot and spicy with something sweet. Going to make some….

      Aadila on Feb 3, 2012 @ 8:49 pm Reply
    16. 16

      Aah ik heb gisteren twee van die broodjes gegeten. Twee, ik zat zo vol, maar ik kon niet ophouden, het was zo lekkerrrr!

      Noor on Feb 5, 2012 @ 11:22 am Reply
    17. 17

      We made this last night! It was so deeelish! The only thing we did different was we used my fig chutney instead of mango, and instead of baking the chicken we grilled instead. We really loved this recipe. Tonight we are making the Kabobs!

      Stormy on Feb 5, 2012 @ 5:49 pm Reply
      1. Fig chutney? Oh, I can see how that will add tons of flavor as well. Will have to look around to see if they sell it here, or wait until find are in season and make some myself.

        Kay on Feb 5, 2012 @ 6:04 pm Reply
    18. 18

      I’m a sucker for all things with mango chutney, so this sandwich is on my list-with-things-I-need-to-try-soon!

      Denise on Feb 12, 2012 @ 12:40 pm Reply
    19. 19

      That is one tasty looking sandwich!

      Kevin (Closet Cooking) on Feb 18, 2012 @ 9:46 pm Reply
    20. 20

      Delicious! I’ve tried this on a sandwich already and enjoyed it a lot, but I’d now like to serve this as a meat dish with something on the side (like couscous and veggies e.g.). Could you think of a nice combination?

      Esther on Mar 3, 2012 @ 5:45 pm Reply
      1. There’s a couscous and vegetables recipe in the blog!

        Kay on Mar 3, 2012 @ 5:47 pm Reply
    21. 21

      Loved it!! My husband devoured it as well, this is a keeper! Had to use some apricot jelly, as I didn’t have any chutney… but definitely making this next time I have chutney on hand!! Thanks!

      Stacey on Mar 24, 2012 @ 12:02 am Reply
    22. 22

      Love your blog.  So glad I found it!  I will recommend it.  I like the photos…how you keep us interested in every step.  That and the wonderful recipes will keep me coming back!

      Bry on Jun 10, 2012 @ 2:02 am Reply
    23. 23

      i just happened to have ALL of the ingredients for this sandwich that NEVER happens so of course i had to give it a go….DELICIOUS!!! I also tried the toad in the hole the other day we dont really make yorkshire pudding here in new zealand its just not very kiwi but my family LOVED it! thank you for all your great recipes…no doubt i’ll be trying more …your photography makes me think that its easy enough for me to do so please keep up the great work!!

      ashley on Aug 17, 2012 @ 9:34 am Reply
    24. 24

      New reader, thanks to Pinterest :)

      I just tried this recipe for dinner the other night!!  It was amazing!  I was not able to find an actual mango chutney in my area, but being in California we do have Mango jam.  I used that and added some spiced to it, and mixed it into the yogurt, and it seemed to work out well.

      Then I took the left over (i made alot that night) and mixed them all together with the chicken that I had chopped up, and made it into a delicious cold chicken salad for lunch the next day.  Tasted even better then before with all of the flavors melded together :)

      Thank you for this wonderful, tasty recipe….you now have another loyal follower :)

      Sarah on Oct 11, 2012 @ 6:52 pm Reply

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