Ingredients (for 2 large sandwiches):
- 8 small potatoes, cubed
- ½ butternut squash, cubed
- ½ onion, sliced
- 8 cloves of garlic Olive oil
- 1 tbsp paprika, espelette pepper, and garlic powder
- 1 tbsp parsley or Herbes de Provence
- A few sprigs of thyme
- Coarse salt
Mint White Sauce:
- 200g Greek yogurt
- 2 handfuls of chopped fresh mint
- 1 chopped shallot
- 2 or 3 tbsp lemon juice
- 1 tsp mayonnaise
- A pinch of cayenne pepper
- 1 tsp garlic powder
- Salt
- Pepper
Roasted Butter Chicken:
- A baguette
- ½ roasted chicken
- 50g butter
- Sprigs of thyme
- 1 tsp garlic powder and Herbes de Provence
- Salt
- Pepper
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Preparation (potatoes and squash):
- Preheat the oven to 200°C
- Put the diced potatoes and squash on a tray with the onions, garlic cloves, and thyme sprigs
- Add the olive oil and spices, then mix well
- Bake for 35 minutes, stirring occasionally
- Eat half of the potatoes, adjusting the seasoning
- For the white mint sauce, simply mix all the ingredients
Roasted Butter Chicken:
- Shred the roasted chicken
- Sauté half of the butter, thyme sprigs, and chicken in a pan
- When the butter starts to caramelize, add the spices and the other half of the butter
Assembling the sandwich:
In a crispy baguette, add a layer of white sauce, then mix the potatoes and squash with the pressed garlic cloves.Then the chicken, next add another layer of sauce and finally some buttered thyme sprigs.