Cumin Rubbed Chicken Sandwich, Chimichurri Slaw & Chipotle Potato Salad. This cumin rubbed chicken sandwich is served with a delicious herby chimichurri slaw and a spicy chipotle potato salad! #chickensandwich #chicken #recipe
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Cumin Rubbed Chicken Sandwiches, Chimichurri Slaw & Chipotle Potato Salad

This cumin rubbed chicken sandwich is served with a delicious herby chimichurri slaw and a spicy chipotle potato salad!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 630kcal
Author Amy Fulwood

Ingredients

For the Potato Salad

  • 500 g Baby Potatoes halved
  • 2 Dried Chipotle Peppers/1-2 tbsp Chipotle Paste
  • 200 ml Mayonnaise
  • Squeeze of Lemon Juice
  • Salt and Pepper

For the Chimichurri Slaw

  • 1 Small Red Onion chopped
  • 3 cloves Garlic
  • 3 tbsp Red Wine Vinegar
  • Juice of 1 Lemon
  • 40 g Fresh Parsley
  • 20 g Fresh Coriander
  • 3 tbsp Fresh Oregano
  • Pinch of Chilli Flakes optional
  • 200 ml Olive Oil
  • 1/2 Red Cabbage sliced thinly using a mandolin

For the Chicken

  • 4 Skinless Boneless Chicken Thighs
  • 1 1/4 tsp Cumin
  • 1/2 tsp Dried Coriander
  • 1 tsp Salt
  • 1/2 tsp Pepper

To Serve

  • 4 Bread Rolls

Instructions

To Make the Chicken

  • Heat the oven to 200°C. Mix together the spices and set aside. Pound the chicken thighs until they're an even thickness then drizzle both sides with olive oil. Cover with the spice mixture and place on a baking tray. Cook in the oven for about 10 minutes, until cooked through, flipping halfway through cooking.

To Make the Potato Salad

  • Boil the potatoes until cooked, about 10 minutes. Drain and set aside. Blanch the chipotle chillies in boiling water for 10 minutes until softened. Remove the seeds and place in a small blender with the mayonnaise, lemon juice and a sprinkling of salt and pepper (or mix the paste with the other ingredients in a bowl). Blend until smooth then stir into the cooked potatoes.

To Make the Chimichurri Slaw

  • Put the red onion, garlic, red wine vinegar, lemon, parsley, coriander, oregano, chilli flakes and olive oil in a blender and pulse until smooth. Stir 2-3 tablespoons of chimichurri into the sliced red cabbage and reserve the rest of the chimichurri for serving.

To Serve

  • Place a piece of chicken on each bread roll followed by some slaw with the potato salad and extra chimichurri on the side.

Notes

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Nutrition

Calories: 630kcal | Carbohydrates: 34g | Protein: 27g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 1052mg | Potassium: 1209mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2410IU | Vitamin C: 102.2mg | Calcium: 110mg | Iron: 4.1mg