A spice adventure overtook me Monday a week ago, when I peeled the tamper-shield off a saved jar of piri-piri spice to try for the first time: on bone-in chicken thighs that I was tossing into the sous vide immersion circulator, to then turn into a big batch of chicken salad for sandwiches that evening. Red onion, diced cosmic crisp apple, and walnut pieces were the bonus additions and it was delicious and filling...and a little mouth-searing when you got hold of certain morsels.
Loosely based on "Chicken Salad Melt," a Roediger House original recipe.
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