|Paragon crispy battered chicken fillets||6|
|Everyday Favourites Mk4 sandwich baps||6|
|Onion, finely chopped||1|
|Red pepper, diced||1|
|Cloves of garlic, crushed||2|
|Ginger, chopped or grated||8cm piece|
|Smoked paprika||2 tbsp|
|Chorizo sausage, diced||70g|
|Large aubergine, finely chopped||1|
|Everyday Favourites tomato purée||10g|
|Peeled and chopped tomatoes||1 tin|
- Place chicken fillets on a baking tray in a pre-heated oven at 200°C, Gas Mark 6 and cook for 18-20 minutes. Turn halfway through cooking. Alternatively fry in hot oil at 180°C for approximately 6 minutes, drain well before serving.
- Heat the oil in a large saucepan and sauté the onion, green pepper for 3 minutes. Add the garlic and ginger and stir for a minute. Add the paprika, chorizo sausage and aubergine and sauté over high heat for 4 minutes. Lower the heat to medium and cook until the aubergine is soft for about 3 minutes.
- Add the tomato paste and stir well. Add the chopped tomatoes, and stir, pour in the stock and bring to the boil and simmer for 10 minutes until thickened.
- Toast the sandwich rolls on a medium heat griddle until browned and crisp, about 1 minute. Spread the base of the rolls with mayo and top with salad of your choice. Add the chicken fillet and top with smoked tomato relish.