As I read about the various sandwiches in cultures around the world, I thought, “Are there places to stretch the idea of the sandwich?”
The first one that came to mind were soft tacos because it encapsulates a filling like a sandwich. It can be held in one hand like a sandwich, so I’ve decided to include it in my Summer of Sandwiches series….plus, it’s my crazy party and I’ll soft taco it if I want to 😉
Curried Apricot Chicken and Radish Soft Tacos with Amaranth Chutney
For the Red Fife Flour Flatbreads:
3 cups red fife flour (or whole wheat flour)
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
1 cup warm water.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the yogurt and stir together with a fork, then your fingers to make a crumb-like texture. Add just over 3/4 cup of the water and stir to make a rough dough. If it remains far too dry, add another tablespoon or two of flour and turn out on to the counter. Knead the dough for about 10 minutes until smooth and no longer sticky. Divide the dough into 16 dough balls (to yield 15cm/6″ diameter flatbreads) and allow to rest on the counter for 20 minutes.
Preheat a dry pan over medium heat. Roll out each ball of dough to a thickness of 5mm (1/4″). Griddle each rolled flatbread in the dry pan for 90 seconds to 2 minutes on each side, until speckled with gold flecks on each side. Repeat with remaining dough. Set aside.
For the Amaranth Chutney:
1/2 cup fresh rhubarb + 2 Tbsp water
150g/6 oz fresh amaranth leaves (or arugula or kale)
1/2 cup water
1 Tbsp fresh ginger, peeled and minced
1 fresh jalapeño (or other green chilli), seeds removed and chopped
1 tsp turmeric
1 tsp honey
In a small pot over medium heat, add the rhubarb and 2 Tbsp water. Bring to a simmer, cook down for 4-5 minutes until the rhubarb is completely softened. Mash with a fork until nearly smooth. Add the amaranth and 1/2 cup water. Cover and simmer for 5-7 minutes, or until the amaranth is wilted. Add the ginger, jalapeño, turmeric and honey. Stir and simmer for a further 3-4 minutes to bloom the fragrance of the ginger and turmeric.
Transfer to a food processor and purée until nearly smooth. Set aside.
For the Curried Apricot Chicken and Radishes:
4 fresh apricots, pitted and roughly chopped
2 tsp coriander seeds
2 tsp turmeric
1 tsp oil
10 fresh radishes, halved
1-1/2 cups leftover cooked chicken
2 cloves garlic, peeled and minced
In a blender, grind the coriander seeds until almost a powder. Add the apricots and turmeric. Purée until smooth.
In a small pot over medium heat, add the oil. When the oil is smouldering, add the radishes and stir fry for a few minutes until lightly golden on all sides. Add the curried apricot purée along with the chicken to the pot. Stir together and add 1/3 cup water to loosen the sauce to fully coat all of the ingredients. Simmer for 7-10 minutes for the mixture to thicken.
Add a couple of leaves of lettuce on the bottom of a prepared Red Fife Flour Flatbread. Spoon over 3 Tbsp of prepared Curried Apricot Chicken and Radishes. Add a tablespoon or two of Amaranth Chutney and finish with a spoonful of yogurt. Serves 2-3 with leftover flatbreads and chutney.