Hello folks and thank you so much for visiting!
This is a staple at our place. You can also use cajun spice mix instead. A word of warning though: it is very spicy hot! You could tame it with paprika instead of chilli powder and of course go easy on the Jamaican sauce....
For 2 people (with a big appetite) or 4 little ones:
Preparation: 10 minutes
Cooking time 10 minutes
Ingredients:
- 2 skinless chicken breasts (preferably high welfare)
- 1 Tbsp olive oil
- a good sprinkling of cashmiri chilli powder and cumin
- Salt and pepper, to taste
- 2 quality crusty rolls or pitta bread (or 4 if you have opted for the smaller version).
- 4 tbsp greek yoghurt
- Encona Jamaican pepper sauce, to taste.
Method:
Flatten the chicken breasts first, to minimise cooking time. To do this, put each fillet inside a medium freezer bag and bash them one at the time with a rolling pin until they are about 1cm thick.
Heat a gliddle pan. Meanwhile, drizzle the chicken with a tbsp of olive oil. Sprinkle the spices all over and massage the meat until uniform.
Place in the pan and cook for approximately 10 minutes on medium heat, 5 minutes on each side (be careful not to overcook it, but the juices should run clear).
Whilst the meat is cooking, prepare the bread: cut each roll in half (if using pitta, place it inside a toaster to heat it up).
Slather the yoghurt (one tablespoon per side) and pepper sauce inside the roll. As it is quite a tall sandwich, I opted for dressing on top and bottom, but of course, you don't have to!). You may need to cut each breast in half to make them fit the roll.
Serve with a salad. Mine was a mixed salad with lamb's lettucs, tomato, cucumber, Greek olives, red onions and feta cheese. French dressing of Jerez vinegar and olive oil recommended but not compulsory!
Bon appetit!!
This is a staple at our place. You can also use cajun spice mix instead. A word of warning though: it is very spicy hot! You could tame it with paprika instead of chilli powder and of course go easy on the Jamaican sauce....
For 2 people (with a big appetite) or 4 little ones:
Preparation: 10 minutes
Cooking time 10 minutes
Ingredients:
- 2 skinless chicken breasts (preferably high welfare)
- 1 Tbsp olive oil
- a good sprinkling of cashmiri chilli powder and cumin
- Salt and pepper, to taste
- 2 quality crusty rolls or pitta bread (or 4 if you have opted for the smaller version).
- 4 tbsp greek yoghurt
- Encona Jamaican pepper sauce, to taste.
Method:
Flatten the chicken breasts first, to minimise cooking time. To do this, put each fillet inside a medium freezer bag and bash them one at the time with a rolling pin until they are about 1cm thick.
Heat a gliddle pan. Meanwhile, drizzle the chicken with a tbsp of olive oil. Sprinkle the spices all over and massage the meat until uniform.
Place in the pan and cook for approximately 10 minutes on medium heat, 5 minutes on each side (be careful not to overcook it, but the juices should run clear).
Whilst the meat is cooking, prepare the bread: cut each roll in half (if using pitta, place it inside a toaster to heat it up).
Slather the yoghurt (one tablespoon per side) and pepper sauce inside the roll. As it is quite a tall sandwich, I opted for dressing on top and bottom, but of course, you don't have to!). You may need to cut each breast in half to make them fit the roll.
Serve with a salad. Mine was a mixed salad with lamb's lettucs, tomato, cucumber, Greek olives, red onions and feta cheese. French dressing of Jerez vinegar and olive oil recommended but not compulsory!
Bon appetit!!
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