Description
Tender chicken that is greatly spiced and loaded into a French baguette. It reminds me of an African banh mi, and trust me, this one is delicious.
Ingredients
- 2 pounds Chicken Thighs, Boneless And Skinless
- 8 cloves Garlic, Minced
- 1 teaspoon Salt
- 1 Tablespoon Cumin Powder
- ¼ teaspoons Cinnamon Powder
- 1 Tablespoon Lemon Pepper
- 1 Tablespoon Chicken Bouillon
- 1 teaspoon Allspice
- 1 Tablespoon Olive Oil
- ½ cups Water
- 1 whole Onion, Cut Into Matchsticks
- 1 whole Potato, Peeled, Cubed, Cooked
- 2 whole Carrots, Peeled, Cut Into Matchsticks
- 1 cup Mayonnaise
- 1 Tablespoon Curry Powder
- 6 whole Thin, French Baguette, Sliced Lenghtwise
- 1 whole Serrano Chili, Thinly Sliced (optional)
- 1 bunch Fresh Cilantro, Roughly Chopped
- ½ heads Lettuce, Shredded
- 1 whole Tomato, Thinly Sliced
- Fresh Cilantro, As Needed
Preparation
Start by adding chicken thighs to a slow cooker. You can do this in the oven if you desire, but during a busy work week, I find that throwing these in a slow cooker was the real trick.
Toss with the garlic, salt, cumin, cinnamon, lemon pepper, chicken bouillon, and allspice. Drizzle with some olive oil, add the water, and cook on low for 8 hours.
Once cooked, pull apart with a fork, and return to the slow cooker to continue cooking until ready to mix with the vegetables.
To a large skillet, drizzle in some olive oil, then add onions, cubed potato, and carrots. Cook just until slightly tender, then fold in the chicken mixture. Gently stir, and cook on low heat.
Make the curry mayonnaise for the sauce. Add the mayo and curry powder to a bowl, and stir to combine. Now let’s make the sandwiches!
Take one of your French baguettes, and slice lengthwise. Slather on the curry mayonnaise on both sides. Top with the chicken suqaar mixture, then add in the chilies, lettuce, tomatoes, and cilantro. Fold, push down firmly. Open wide and dig in.
