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Chicken roll and spice bag chips by Emerald Eats

Matt Tebbutt recipe

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Emerald Eats
From Saturday Kitchen

 

Ingredients

For the Roll:

  • Breaded chicken fillet: 1
  • Demi baguette (sliced lengthways but kept intact): 1
  • Chopped iceberg lettuce: 250 g (9 oz)
  • Red onion (chopped): ½
  • Small tomato (chopped): ½
  • Cheddar (grated): 60 g (2¼ oz)

For the Chipotle Mayonnaise:

  • Full-fat mayonnaise: 250 g (9 oz)
  • Chipotle peppers in adobo sauce: 3
  • Fresh lime juice: 1 tbsp
  • Smoked paprika: ¼ tsp

For the Coleslaw:

  • Carrot (grated): 1
  • Grated white cabbage: 250 g (9 oz)
  • Mayonnaise: 125 g (4½ oz)
  • Salt: ½ tsp

For the Spice Bag:

  • Maris Piper potatoes (washed, peeled, and cut into chips): 500 g (1 lb 2 oz)
  • Vegetable oil (for frying)
  • Curry sauce powder: 50 g (1¾ oz)
  • Warm water: 390 ml (14 fl oz)
  • Red peppers (finely chopped): 125 g (4½ oz)
  • Onion (finely chopped): 125 g (4½ oz)
  • Cooked breaded chicken strips: 125 g (4½ oz)
  • Spice bag seasoning: 1 tsp
  • Spring onions (chopped): 40 g (1½ oz)
  • A pinch of salt

Method

  1. Preheat the oven to 180°C (160°C Fan/Gas Mark 4).
  2. Cook the chicken fillet: Place it on a baking tray and bake until it reaches a core temperature of 76°C (170°F) and turns golden brown.
  3. Make chipotle mayonnaise: Blend all ingredients in a food processor and set aside.
  4. Prepare coleslaw: Mix all coleslaw ingredients in a bowl.
  5. Assemble the roll: Spread chipotle mayo inside a split baguette. Layer lettuce, coleslaw, onion, tomato, and cheese.
  6. Slice chicken fillet: Cut it lengthwise into strips and arrange evenly in the roll.
  7. Prepare spice bag chips:
    • Preheat oil in a deep-fat fryer to 130°C.
    • Dry potatoes with kitchen paper.
    • Fry until soft, then remove and cool.
    • Increase fryer temp to 180°C and fry chips until golden and crispy.
  8. Make curry sauce: Mix curry sauce powder with warm water, simmer until thickened, and set aside.
  9. Stir-fry: In a wok, cook red pepper, onion, and pre-made chips. Add chicken strips and spice bag seasoning.
  10. Serve: Divide spice bag between plates, top with curry sauce, and garnish with spring onions.
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