14 April 2018

Piadina chicken




Start with making tomato/ginger chutney (thank you Martha Steward): In a medium saucepan, heat oil over medium. Add 1 chopped onion, 2 minced garlic cloves, and 1 tbsp grated ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add a tin of diced tomatoes, 50 ml red wine vinegar, 50 gr brown sugar, and 35 gr raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

Grill 2 chicken thighs. Finely cut a shallot into rings, grate 50 grs cheese. Wash rucola.

Spread 2 tbsp tomato/ginger chutney over a panini.  Then put some chicken meat on one half, plus  a handful of rucula,  some grated cheese .

Fold the flatbread and bake in an electric grill for a couple of mins.

If your supermarket does not stock these Italian flatbreads it's easy to make your own with 250 gr flour, 1 g soda bicarbonate, 50 to 75 g lard (you can substitute this with some extra virgin olive oil)
1/2 tsp salt, Water and white wine in equal quantity, enough to make a smooth dough

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