THAI CHICKEN AND PINEAPPLE JAFFEL
The chicken is poached in coconut milk and then flavoured with Thai spices. You can make the filling ahead of time and then freeze it.
(enough for 4)
2–3 chicken breasts
1 can (410 g) coconut milk
1 tablespoon Thai curry paste
1 clove garlic, grated
1 red chilli of 1 teaspoon chilli sauce
salt and pepper, to taste
juice of ½ a lemon or lime
2 fresh pineapple rings, cut in blocks
1 cup finely chopped coriander leaves
For the jaffels
8 slices white bread
1 Poach the chicken breasts by placing it in a pot and covering it with the coconut milk, curry paste, and garlic. Heat up until below boiling point, then leave to simmer for 20 minutes. Remove the chicken from the liquid.
2 Flake the meat with 2 forks.
3 Flavour to taste with the chilli, salt, pepper and lemon juice and mix in the pineapple and coriander.
4 Spread butter on the bread, fill two slices with a spoonful of the chicken mixture and fry the sandwich until golden brown in the jaffel pan.
go! Drive & Camp says If you feel like something different, this mixture is a perfect pizza topping or a filling for a pie.