An easy recipe for a modern twist on a classic tea sandwich with Moroccan flavors, these cheese puff sandwiches are loaded with braised Moroccan chicken, pickled onions, and spicy baby arugula.
quartered and sliced paper thin
made without pancetta and thyme
For the chicken: Combine the chicken, tomatoes, coriander, cumin, cinnamon, olive oil, 2 teaspoons of the salt, and lemon peel in a slow cooker and stir to coat. Place slow cooker on high for 3 hours on high of 5 hours on the low setting (depending on your slow cooker brand). Towards the end of cooking, use to forks to shred the chicken and stir it so everything gets well mixed together. Conitnue to cook until chicken is so tender it is falling apart and all flavors are well combined.
Chicken can be braised up to 2 days ahead of time. Store refrigerated in an airtight container until ready to use. Bring to room temperature or heat briefly before using.
For the pickled onions: Add the vinegar, sugar, and 1/4 teaspoon of the salt to a small bowl and mix to help dissolve and set aside. Cut the onions into paper thin slices, add to the vinegar, and tossto coat. Set aside to allow to quick pickle, about 10 minutes.
To assemble sandwiches: Slice all the gougeres in half so that the can be used like sandwiches. Spread a spoonfull of the braised chicken (without the lemon peel or olives) on all the sandwiches. Pile some of the pickled onto each gougere, add a few pieces of arugula, close with a toothpick, and serve.