Recipe: Middle Eastern Chicken Sandwich with Chutney and Mint




2 chicken breasts

1 onion

1⁄2 cup dried apricots,

chopped Baharat spice mix (see for recipe)

1⁄4 cup olive oil

2 cloves of garlic,

minced 1 tbsp of parsley,finely chopped

1 tbsp of mint, finely chopped plus one tbsp for garnish

2 tbsp FHF chutney

1 sweet baguette

1 tbsp preserved lemons, chopped


Rub chicken with half of the spice mix and let sit.

Saute the onions in oil in a heavy bottomed sauce pan. Once the onions are soft, add the rest of the spice mix and garlic . Continue to cook for about 3 minutes. Add the apricots and the preserved lemons stir with the onions until the apricots become tender. Then add the herbs and stir the onions one more time. Add one cup of water and bring to a simmer until you have a thick sauce.

If you are using a dutch oven, place chicken directly in the dutch oven with the sauce, otherwise transfer the chicken and sauce to a baking dish. Toss the chicken with the onion mix and let marinate for up to an hour. Place chicken in the oven with the lid off until it starts to sizzle, about 5 minutes. Turn the temperature down to 400F and cook for ten minutes. Remove chicken from oven and let cool.

Shred the chicken breast and toss it with excesss juice at the bottom of the pan.

Slice baguette and spread the bottom with Frog Hollow’s Asian Pear chutney. Lay chicken breast on top of chutney and garnish with fresh mint leaves.