Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions

Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions
Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions | http://saltandwind.com An easy recipe for a modern twist on a classic tea sandwich with Moroccan flavors, these cheese puff sandwiches are loaded with braised Morocc...
Skill
Ingredients
14
Hands-On Time
30 minutes
Total Time
4 hours, 30 minutes
Yield
About 30 tea sandwiches
Servings
8 to 12
Diet
Season
Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Lunch, Sandwich
Cuisine
American, French, North African
Ingredients
14
Hands-On Time
30 minutes
Total Time
4 hours, 30 minutes
Yield
About 30 tea sandwiches
Servings
8 to 12
Diet
Dairy-Free
Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions | http://saltandwind.com

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.

Ingredients

  • 2 pounds boneless, skinless chicken
  • 1 (14 ounce) containers crushed tomatoes
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pitted olives
  • 2 tablespoons extra-virgin olive oil
  • Peel of 1 lemon
  • 2 1/4 teaspoons kosher salt

    divided

  • 1 medium red onion

    quartered and sliced paper thin

  • 1/4 cup white wine vinegar
  • 1 tablespoon granulated sugar
  • 1 recipe Gougeres

    made without pancetta and thyme

  • 1 handful baby arugula or other spicy green

Instructions

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.

Tip

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.

Footnotes

Photos by Salt & Wind and This Mess Is Ours

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http://saltandwind.com/recipes/515-gougeres-tea-sandwiches-moroccan-braised-chicken-and-pickled-onions-recipe

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