Chicken naan sandwich
Photo by Tamara West
Use Laurie Black's larger-brined chicken to fill this sandwich or leftover cooked chicken to hand.
|1||Lebanese cucumber, deseeded and cut in 1cm dice|
|¼ cup||Mint leaves, roughly chopped|
|¾ cup||Yoghurt, thick|
- If chicken is already cooked, tear the meat into rough, smallish chunks. If it is not cooked, rub lightly with oil and barbecue over a medium heat for about 10 minutes each side or until cooked through. Rest hot chicken for 10 minutes, then tear as above.
- Mix raita ingredients together in a small bowl.
- Heat the naan on a hot grill or barbecue for about 1 minute each side, making sure you don’t let them crisp up.
- Spread half of each naan with pickle, add a layer of chicken meat, top with a generous spoonful or two of raita, then fold naan in half and serve immediately.