Chicken and pickled turmeric crispbreads
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Rosana McPhee serves up a delicious lunchtime medley of chicken, mustard, raisin and pickled turmeric, served on pink peppercorn crispbreads for a sophisticated spin on the flavours of coronation chicken. Make sure you use latex gloves before peeling the turmeric to avoid it staining your hands, and definitely avoid wearing white!
First published in 2018
Chicken is such a versatile ingredient, and in this recipe, you can use leftovers or simply poach boneless and skinless chicken breasts or thighs to make a simple and filling lunch. The mustard adds a layer of flavour and the pickled turmeric makes a simple and nutritional addition to many a lunchtime snack.
Ingredients
Metric
Imperial
- 250g of cooked chicken, sliced or shredded
- 125ml of sour cream
- 2 tsp wholegrain mustard
- 1 handful of coriander, finely chopped (some leaves reserved for garnish)
- 1 handful of raisins, chopped (to taste)
- Peter's Yard Pink and Black Pepper sourdough crispbreads
- smoked salt
- freshly ground black pepper
- pink peppercorns, slightly crushed
Pickled turmeric
- 100g of fresh turmeric, peeled
- 1 tsp salt
- 1/2 tsp sugar
- 3 lemons, juiced
SAVE RECIPE
Method
1
Begin by pickling the turmeric, it takes 4–7 days to pickle fully, so whip up a big batch and keep in your pantry for snacking. Slice the turmeric and place in a sterilised jar
2
Add the salt, sugar and lemon juice and mix well (make sure the turmeric is fully immersed in the lemon juice). Put the jar in the fridge and shake once a day for 4–7 days. It will keep for about 2 months in a tightly-sealed container in the fridge
3
Mix the sour cream, mustard, chopped raisins, salt, pepper and coriander until they are well-combined. Taste and adjust the quantities of each ingredient depending on preference
4
Spread a layer of the sauce on the crispbreads and add the chicken
5
Top the chicken with the rest of the sauce, sprinkle with pink pepper, coriander leaves and some drained pieces of pickled turmeric
First published in 2018
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