1 tablespoon(s) olive oil
1 onion, ground
1/2 teaspoon(s) cumin
1/2 teaspoon(s) coriander, ground
1/2 teaspoon(s) ginger
1/2 teaspoon(s) turmeric
1/2 teaspoon(s) chili flakes
200 g strained yogurt
zest, of 1 lime
2 teaspoon(s) molasses
3 tablespoon(s) milk
500 g chicken, cooked
To serve
8 slices sandwich bread , whole wheat
150 g pomegranate, seeds
1 tablespoon(s) coriander, fresh, finely chopped and leaves for serving


1.Place a small pan over medium to high heat and add 1 tablespoon of olive oil.
2.Add the onion and sauté for 5-6 minutes, until it softens.
3.Add all of the dry spices and cook for 1 minute.
4.Remove from heat and set aside to cool.
5.In a large bowl, combine the yogurt, lime zest, onion, molasses, finely chopped coriander and milk.
6.Cut the chicken into bite sized pieces and add to the bowl. Mix until the chicken is completely coated in the mixture.
7.Spread out the 4 slices of sandwich bread on a clean working surface.
8.Divide the mixture between the slices and spread evenly.
9.Cover with the remaining 4 slices of bread.
10.Serve with fresh coriander leaves and pomegranate seeds.

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