JUBILEE CHICKEN SANDWICHES

The countdown to spring has started. Look forward to outdoor afternoon teas with these delightful Chicken Jubilee Sandwiches and a glass of Pimms and lemonade.

JUBILEE CHICKEN SANDWICHES
Makes 24 finger sandwiches

3 small carrots, chopped
3 thyme sprigs
3 bay leaves
10 whole peppercorns
250ml (1 cup) dry white wine
1.4kg whole chicken
30g butter
1 onion, finely chopped
1 tbs curry powder
2 tsp turmeric powder
60ml (¼ cup) red wine
1 tsp tomato paste
½ lemon, juiced
375g (1¼ cups) whole-egg mayonnaise
70g dried apricots,
finely chopped
16 slices white bread
½ cup coriander sprigs

1. Place carrots, thyme, 2 bay leaves, peppercorns, white wine and 2L water in a large saucepan. Add chicken, breast-side down, and bring to the boil. Reduce heat to low and cook for 40 minutes or until chicken is cooked through.

2. Transfer the chicken to a bowl, discarding liquid or reserving for another use. When cool enough to handle, remove and discard skin and bones, and chop meat into bite-size pieces. Set aside.

3. Place butter in a small saucepan over medium heat. Add the onion and cook for 5 minutes or until softened. Add curry powder and turmeric, and cook for 30 seconds or until fragrant. Add red wine and bring to the boil.

4. Reduce heat to low and simmer for 3 minutes or until reduced by half. Increase heat to medium, add tomato paste, remaining bay leaf and lemon juice, and bring to the boil. Reduce heat to low and simmer for 5 minutes, then remove from heat and set aside to cool completely.

5. Transfer mixture to a bowl and stir in ¾ cup mayonnaise until combined. Add chicken and apricots, and stir to combine.

6. Place half the bread slices on a work surface and spread with remaining ½ cup mayonnaise. Divide the chicken mixture among bread slices. Top with coriander sprigs, then sandwich with remaining bread. Trim off crusts, and cut each sandwich into 3 fingers to serve.

To drink: Best served with Pimms and lemonade. 

Recipes by Pamela Timms & Kirrily La Rosa.
Photography: Armelle Habib.

*Recipes from the September issue of SBS Feast magazine.

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