Chicken and pickled turmeric crispbreads

Chicken and pickled turmeric crispbreads

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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.

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
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