Ingredients
Chickpea Pati
225g/8oz chickpeas, cooked
½ lemon, juice only
2 tbsp olive oil
½ clove garlic, peeled and crushed
120ml/4fl oz strong chicken stock
salt and pepper
Chicken Filling
1 tbsp olive oil
1 chicken breast, cut into strips
15ml/1btsp sage, chopped
1 tsp parsley, chopped
1 tsp thyme, chopped
1 tsp tarragon, chopped
1 knob garlic butter
22.5ml/1½tbsp soy sauce
Red Pepper Sauce
1 red pepper, de-seeded and chopped
1 clove garlic, peeled and crushed
2 tsp fresh coriander, chopped
300ml/½ pint chicken stock
1 tsp lime juice
1 tsp caster sugar
2 tsp fish sauce
Parcels
8 slices of thick white bread, flattened with a rolling pin and crusts removed
1 egg, beaten
Method
1. To make the pati blend together the chickpeas, lemon juice, oil and garlic adding stock until smooth. Add salt and pepper to taste.
2. To make the chicken filling, heat the oil and seal the chicken.
3. Add the sage, parsley, thyme, tarragon and garlic butter. Cover and simmer for about 3 minutes or until the chicken is tender.
4. Remove from the heat and add the soy sauce. Mix together so that chicken is coated in herbs and soy sauce.
5. To make the sauce, cook the red pepper in the stock until soft and blend together with the garlic, coriander, lime juice, sugar and fish sauce. Put aside to cool.
6. To make the parcels, place 2 tsp of pati in the centre of each slice, place two or three pieces of chicken on top and brush the outside edge of the bread with egg. Fold each slice over the filling and pinch the edge together to create a parcel.
7. Drop the parcels into 180C/350F oil and allow to fry until golden brown. Remove from oil and blot with kitchen paper.
8. Serve two parcels on top of 2 tbsp of red pepper sauce per portion.
