Speedy Caribbean Chicken Thigh Subs

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 300g chicken thigh fillets
• 10g Caribbean seasoning
• 600g sourdough baby baguettes
• 50g baby spinach leaves
• 23ml olive oil
• 15ml white or red wine vinegar
• 5ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Caramelise onion
   Preheat the grill to high. Thinly slice the onion. Heat a drizzle of olive oil in a small frypan over medium heat. Cook the onion, stirring occasionally, for 7 mins or until soft. Add 2 tsp white wine vinegar and 1 tsp sugar and cook, stirring, for 1 min or until caramelised. Remove the pan from the heat.
2. Step 2 — Prep ingredients
   Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the chicken. Combine 2 tsp Caribbean seasoning and a drizzle of olive oil in a large bowl and season with salt and pepper. Add the chicken and stir to coat.
3. Step 3 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, stirring occasionally, for 4-5 mins until browned and cooked through. Remove from the pan. Cut a slit lengthwise down the middle of the baguettes, taking care not to cut all the way through. Put on an oven tray, cut-side up, and grill for 1-2 mins until lightly toasted.
4. Step 4 — Toss salad
   Combine 2 tsp olive oil and 2 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the spinach and carrot and toss to coat. Put ½ tsp Caribbean seasoning and 2 tbs mayonnaise in a bowl, season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Spread the baguettes with the mayonnaise mixture. Fill with the caramelised onion, chicken and half the spinach salad. Serve with the remaining spinach salad and enjoy!
6. Step 6 — Did you know?
   Our Caribbean seasoning uses classic spices of the region. The warming combination of paprika, pimento, pepper, nutmeg, cumin and cinnamon is a perfect pairing for chicken.

Allergens

Sulfit, Eier, Gluten, Sojabohnen, Wheat