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Hawaij chicken sandwich with quick herby slaw

Smoky hawaij chicken tucked into warm flatbread, juicy and charred.
Bright, herby slaw crunches fresh with lemony tang.
Big flavor, mess-free joy, ready to bite in every slice.

lunch ⏱ 45 min 520 kcal / portion 35.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Hawaij chicken sandwich with quick herby slaw
v1 · rb0e705f985 20260727Z1751 50 pieces hawaij paste ½ tsp sea salt 2 tbsp olive oil 60 ml lemon juice mayonnaise to taste flatbread to taste ⏳ ⏱ 30-60 min marinate the chicken with hawaij paste, buttermilk, and fine sea salt 🍳 ⏱ 3 min heat a frying pan and cook the chicken in olive oil until slightly charred ⏳ ⏱ 5 min rest the chicken then slice diagonally into 1.5 cm thick pieces 🌀 stir in the remaining hawaij and lemon juice then mix well 🌀 combine the white cabbage and herbs then mix with lemon juice and fine sea salt 🍳 warm flatbreads 🍽 spread mayonnaise on the flatbreads 🍽 spoon over the hawaij chicken then top with the slaw Hawaij Chicken Sandwich 🎉 700 g chicken thigh 80 ml buttermilk 200 g white cabbage 15 g herb chicken thigh, buttermilk lemon juice remaining · 25 pieces hawaij paste white cabbage, herb remaining · 30 ml remaining · ¼ tsp
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Preparation steps

  1. marinate the chicken with hawaij paste, buttermilk, and fine sea salt for 30-60 min
  2. heat a frying pan and cook the chicken in olive oil for 3 min per side until slightly charred
  3. rest the chicken for 5 min then slice diagonally into 1.5 cm thick pieces
  4. stir in the remaining hawaij and lemon juice then mix well
  5. combine the white cabbage and herbs then mix with lemon juice and fine sea salt
  6. warm flatbreads
  7. spread mayonnaise on the flatbreads
  8. spoon over the hawaij chicken then top with the slaw

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