“At home I don’t even want to use a knife and fork,” says chef Nick Johnson of 43 North in Madison, WI. This sandwich, with store-bought rotisserie chicken, obliges.
A market-made bird is always a versatile player in our weeknight repertoire and there are tons of ways to spin it into a quick, delicious dinner. ”I like to shred the meat into a soup or into a chicken salad with mayo, pickles, celery, and green onions,” Johnson says. “And rice! I love it in a quick fried rice. I save the leftover bones to make stock. But first, buy a good bird. If it looks like it’s been sitting out all day, it probably has. Pick the hottest chicken—it’ll be the freshest.”
Recipe information
Total Time
40 minutes
Yield
makes 6 Servings
Ingredients
1
2
1
1
1
½
2
1
1
½
2
2
¼
6
Need to make a substitution?
Preparation
Step 1
Place currants in a small bowl. Pour hot water over to cover by 1". Set aside.
Step 2
Whisk coriander, cardamom, and cinnamon in another small bowl for spice mix. Drain any juices from chicken into a measuring cup. Add enough chicken stock to cup to measure 3/4 cup. Pour into a large bowl. Coarsely shred chicken (discard skin and bones); add to bowl with juices. Sprinkle 2 Tbsp. spice mix over; toss to coat.
Step 3
Combine tomatoes, olives, almonds, 1/2 cup oil, and vinegar in a medium bowl. Drain currants; add to tomato relish. Season relish to taste with salt. Add half of relish to chicken mixture. Set remaining relish aside.
Step 4
Whisk yogurt and harissa in another small bowl to blend. Season to taste with salt and more harissa, if desired.
Step 5
Preheat broiler. Brush flatbreads with oil. Broil until charred in spots, watching closely to prevent burning, 1-2 minutes per side.
Step 6
Arrange chicken mixture, relish, harissa yogurt, and bread on table so your guests can assemble sandwiches.