Curry Chicken and Fig Sandwiches

  • Yield: servings


Apple Raisin Chutney
2tablespoons unsalted butter
1/2cup thinly sliced onion
2cups sliced tart apples
2tablespoons apple juice
1/4cup cider vinegar
1/2teaspoon ground ginger
1/2teaspoon ground allspice
1/4teaspoon salt
1tablespoon sugar
1/3cup raisins
Fig Curry Glazed Chicken Thighs
1/2teaspoon curry powder
1/2teaspoon Worcestershire sauce
1teaspoon soy sauce
4-- (4 ounce) boneless skinless chicken thighs
1/2teaspoon salt
1/4teaspoon black pepper
2tablespoons vegetable oil
Cheddar mayo
1/3cup mayonnaise
1 1/2teaspoons prepared mustard
1cup shredded cheddar cheese
4-- Kaiser rolls, toasted
2cups chopped romaine lettuce
slice cucumber and tomato wedges for garnish


For Apple Raisin Chutney in a medium skillet saute onion in olive oil on medium heat 1 to 2 or till onion is translucent and golden in color. Add apple slices and apple juice. Cook 3 to 5 minutes or till apples are tender and apple juice has evaporated. Stir in vinegar, ginger, allspice, salt and sugar. Cook 1 to 2 minutes more or until mixture thickens. Remove from heat, stir in raisins; set aside.

Heat oven to 350F. In a small dish mix preserves, curry powder, Worcestershire sauce, and soy sauce. Remove visible fat from chicken thighs. Season with salt and pepper. In a 12-inch skillet that can later be used in the oven, heat oil on medium high; add chicken thighs and brown on both sides about 2 to 3 minutes. Drain oil from skillet. Spoon 1/2 of fig curry glaze on top. Bake uncovered in 350F oven 5 minutes; turn and top with remaining glaze. Bake 5 minutes more.

Meanwhile in a small dish mix mayonnaise, mustard and cheddar cheese. To assemble sandwiches, spread cheddar mayo on cut sides of toasted buns. Top bun bottom with lettuce, chicken thigh and apple raisin chutney. Use sandwich picks to secure bun tops. Place sandwiches on serving plate, Garnish plate with cucumber slices and tomato wedges if desired. Serve immediately.

4 servings
Preparation time start to finish: 40 minutes