Pan Fried Chicken, Spiced Aubergine and Toasted Cheese Sandwich

Pan Fried Chicken, Spiced Aubergine and Toasted Cheese Sandwich
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


Tips and Suggestions

For the chicken: 1 boned flattened chicken with skin on cut in half Olive oil Pinch of Za’atar (or dried thyme) Pinch of Salt 1 Lemon For the spiced aubergine: 3 x aubergines 2 tbsp tahini 5 tbsp Lemon Juice Cold water 1 ½ tbsp of ground cumin and coriander 100g of Chickpeas Handful of Parsley Handful of Basil For the toasted cheese sandwich: Fresh soft white cheese White crust bread


Method 1. Combine the chicken with the olive oil, za’atar a pinch of salt and the juice of a lemon. Stab the chicken with a small knife so the flavours can really get into the meat. 2. In a hot pan, place the chicken skin side down, then add 2 tbsp of olive oil, and cook until the skin is crispy – don’t move the chicken, let it sit and crisp up but be careful not let it to burn. 3. When the skin is crispy, turn over, give it a little baste with the oil in the pan and continue to cook. 4. When cooked all the way through, remove from pan and let it rest. Reserve flavour residue in pan. 5. Whilst the chicken cooks, make the spiced aubergine. In a mixing bowl, combine 2 tbsp of tahini and 5 tbsp lemon juice and stir. It will start to go firm. Add a little cold water to slacken the mixture and stir some more. It should be like a runny paste. 6. Roast the aubergines over a naked flame directly on a gas hob or under a high grill. Keep a close eye on them and turn frequently ensuring they are blackened on all sides. Sometimes they burst so you might want to line your grill pan with tin foil! When they are done they will be completely blackened on the outside and a little shrivelled looking. 7. Allow to cool so you can handle them. When cooled, split down the middle and scoop out the insides into a bowl. Be careful to remove all the burnt skin. 8. Add 1 ½ tbsp of ground cumin and coriander to the aubergine, a good squeeze of lemon and a sprinkling of salt. 9. Take a handful of chickpeas, give them a bit of a squash in your hand and add to aubergine, and mix it all together, and add to the slackened tahini. 10. Chop a pinch of fresh basil and parsley and add to the aubergine and tahini mixture. 11. Mix the spiced aubergine together and season to taste, with salt and a little lemon. 12. Take your slices of white crusty bread and fill with the cheese. 13. Place the sandwich in the hot chicken pan using all the flavour residue to toast the sandwich. Flip the sandwich to ensure it’s golden on both sides. The cheese should be delicious and melting 14. Serve the sandwich with the chicken and a big dollop of the aubergine mixture.

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