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Food porn: the recipe for the roasted chicken and butternut squash sandwich from the No Diet Club

undefined undefined 23 novembre 2020 undefined 10h00

undefined undefined 19 décembre 2023 undefined 13h37

The Editor

Ingredients (for 2 large sandwiches):

  • 8 small potatoes, cubed
  • ½ cubed potimarron
  • ½ sliced onion
  • 8 cloves of garlic
  • Olive oil
  • 1 tbsp paprika, piment d'espelette, and garlic powder
  • 1 tsp parsley or herbes de provence
  • A few sprigs of thyme
  • Coarse salt

Mint white sauce:

  • 200g Greek yogurt
  • 2 handfuls 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

Butter roasted chicken:

  • A baguette
  • ½ roasted chicken
  • 50g butter
  • Sprigs of thyme
  • 1 tsp garlic powder and herbes de provence
  • Salt
  • Pepper

Preparation (potatoes and pumpkin):

  • Preheat the oven to 200°C
  • Cut the potatoes and pumpkin into cubes and place them on a baking sheet with onions, garlic cloves, and thyme sprigs
  • Add olive oil and spices, then mix well
  • Bake for 35 minutes, stirring occasionally
  • Enjoy half of the potatoes, adjusting the seasoning if needed
  • For the mint white sauce, simply mix all the ingredients

Roasted Butter Chicken:

  • Shred the roasted chicken
  • In a pan, sauté half of the butter, thyme sprigs, and chicken
  • When the butter starts to caramelize, add the spices and the other half of the butter

Sandwich Assembly:

In a crispy baguette, add a first layer of white sauce and mix the potatoes and butternut squash with crushed garlic, then the chicken, then add another layer of sauce and finally some buttered thyme branches. via GIPHY.