Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions Recipe

Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions Recipe
Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions Recipe | https://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
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
Season
Winter, Spring, Summer, Fall
Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions Recipe | https://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 Recipe | https://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
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Instructions

Make The Braised 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. Continue 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. 

Make 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 toss to coat.

Set aside to allow to quick pickle, about 10 minutes.

Assemble The Sandwiches: Slice all the gougeres in half so that the can be used like sandwiches. Spread a spoonful 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

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Aida Mollenkamp

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

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

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