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From the crunchiness of the breadroll to the nuttiness of the tahina, this sandwich was very comforting!
1/2 small tomato, diced
1 large leaf of Chinese cabbage soaked in salt water, drained and rinsed, cut in half and sliced into slightly thick pieces
1 fat pinch of salt
1 small pinch of ground black pepper
1/2 teaspoon dried oregano
juice of 1 small wedge of lime
1 tablespoon extra virgin olive oil
1/4 cup water if needed
250 grams chicken breast, cut into slightly thin pieces
small pinch of ground black pepper
1/2 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 cup water + more if needed
1 tablespoon extra virgin olive oil
1 medium-sized golden gluten free breadroll
3 teaspoons homemade raw tahina
Combine all the ingredients, except the water, in a small deep roasting tray with parchment paper. Wrap the tray up with more parchment paper and aluminum foil and store in the fridge overnight so that the Chinese cabbage lets out its juice (keep the juice).
Preheat the oven at 180 degrees Celsius (356 degrees Fahrenheit).
Take the salad out of the fridge, place it in the oven and cook it for 20 minutes or until the vegetables are cooked through. Check occasionally and add the water if needed.
Combine all the ingredients in a small deep roasting tray with parchment paper. Cover the tray with more parchment paper and aluminum foil and marinate in the fridge overnight.
Preheat the oven at 180 degrees Celsius (356 degrees Fahrenheit).
Place the chicken in the oven and cook it for one hour and 30 minutes or until it is cooked through. Check occasionally and add more water if needed.
Cut the bread roll open and gently smear the tahina on both pieces of the roll. Gently place in the salad and the chicken (if there are leftover salad and chicken, feel free to snack on them), place the other piece of bread roll on top and enjoy!
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