Spicy chicken and tarragon ciabatta recipe




Skewers – wooden or metal


  1. Peel the garlic and ginger and roughly chop them.  Then chop the tarragon and put all the marinade ingredients in the small bowl of a food processor and process until you have a rough paste.  If you don’t have a food processor, just chop everything finely and mix well.
  2. Chop the chicken into 1” x 2” / 2 cm strips.
  3. Mix the tarragon paste and the chicken in a small container or plastic bag and leave for thirty minutes or as long as you have.
  4. Preheat the oven to 200°C / 180°C fan/ 395°F / Gas mark 6.
  5. Top and tail the leeks and slice into thin coins.
  6. Heat the butter and oil in a small pan with a lid and when hot add the leeks.  With the lid on and over a low heat, cook the leeks, stirring to ensure they don’t stick, until they are translucent and soft.
  7. While the leeks cook, put the ciabatta in the preheated oven for 8 minutes.
  8. Thread the chicken strips onto skewers.
  9. Place on the BBQ or on a hot griddle pan and cook until the chicken is cooked through.
  10. Slice or halve the tomatoes.
  11. Halve the ciabatta.  Divide the mayo between the ciabatta and spread, add half of the leeks to each ciabatta and then add the chicken and finally the tomatoes and serve.