West African Grilled Chicken Sandwich

Orange, yellow, habanero peppers, onions, garlic, tomatoes, bananas and mangos on artisan baguette.

By: Carla Hall, Celebrity Chef

Prep Time: 8 hours 10 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 Sandwiches

Ingredients:

4 marinated west African chicken breast (4 ounce each)
1 tablespoon olive oil
1/4 cup orange peppers, julienne 1/4 inch
1/4 cup yellow peppers, julienne 1/4 inch
2 habanero peppers, cut in half
1 tablespoon garlic, minced
1 teaspoon thyme leaves, dried
1 cup crushed tomatoes, canned
1 tablespoon sriracha hot chili sauce
1/4 cup bananas, peeled, sliced thin
1/4 cup mango, peeled, diced 1/4 inch
4 artisan baguettes, each 6 inch length

West African Chicken Marinate
1/4 cup lime juice
1 tablespoon grated lime rind
1 1/2 tablespoons honey
2 habanero peppers, cut in half
1/3 cup olive oil
1 teaspoon thyme leaves, minced
1/2 teaspoon salt
2 teaspoons garlic, minced
4 chicken breast, boneless, skinless

Allergens:

Gluten, Wheat

Nutritional Information

Directions:

West African Chicken Marinate: In a bowl, add all ingredients except chicken. Mix until well blended. Place chicken breast in a plastic bag. Add marinate to bag. Refrigerate for 8 hours. Remove chicken from marinade. Discard excess marinade. Preheat grill to medium high. Place marinated chicken on grill. Evenly grill each side for 2 to 3 minutes. Cut chicken in half on a bias lengthwise.
For Service: Ina large skillet over medium high heat, add oil. Add peppers, sauté until tender. Add garlic and thyme, sauté for 2 minutes. Add crushed tomatoes. Reduce heat to low and simmer for 20 minutes .Remove habanero peppers from tomato mixture. Add bananas, mango, and sriracha to tomato mixture. Mix well. Cut baguette in half lengthwise. Place grilled chicken on heel of baguette. Evenly place about 1/3 cup tomato mixture on top of chicken. Place crown of roll on sandwich to close.