Gougeres Tea Sandwiches With Moroccan Braised Chicken and Pickled Onions

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.

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

More France On Salt & Wind

Did you know we lead boutique food and wine tours for food lovers? Come join our next Salt & Wind trip!

P.S. If you liked this story, you'll probably like our newsletter too!

P.P.S. Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

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.