I made these mini baguettes for my mesdemoselles’ school lunch. They love baguettes, especially my older one. I added a little bit of butter in the dough to make it a bit softer for them, but I didn’t find much difference to be honest. Maybe I didn’t add enough? I think my normal baguette recipe is better after all.
This time I made “Tandoori chicken with roast peppers sandwich”. This filling is great with hard (not soft) bread.
I like using a couple of different coloured capsicums, it’s so cheerful and delicious for the eyes.
Tandoori chicken and roasted peppers sandwich
some baguettes (recipe is here!) for sandwiches
some green salad
for the tandoori chicken
4 chicken thigh fillets
2 tbsp of unsweetened natural yoghurt
1 or 2 tsp of curry powder
1 or 2 tsp of tomato paste (tomato sause)
1/2 tsp of salt
some cumin powder
some coriander powder
some cardamon powder
some chili powder or flakes (I didn’t use this as we have little people)
1 tsp of lemon juice
1 tsp of grated garlic
1 tsp of grated ginger
Method: Stab the chicken thigh fillets a few times with a fork. Put all the marinade ingredients together and marinate the chicken for a few hours. Grill the chicken until it’s cooked through.
for the roast peppers
1 capsicum or 1/2 of two different coloured capsicums (sliced)
1 tbsp of olive oil and some salt and pepper to taste
Method : Heat olive oil in a pan, add capsicum and saute them for a couple of minutes. Salt and pepper to taste.