Piri Piri Chicken in Ciabatta with Scott’s Crispy Onions
For the rub
3 small skinless and boneless chicken fillets, sliced in half
4 tsp piri piri seasoning
2 tablespoons olive oil
For the lemon aioli
5 rounded tablespoons light mayonnaise
2 tsp finely grated lemon zest
2 tbsp lemon juice
1 garlic clove, crushed
salt and freshly milled black pepper
1 packet (serves 3-4) Scott’s Sweet Chilli flavoured crispy onions (we all know 1 packet would never suffice for the crispy onion lovers)
1 large courgette, cut into thin slices lengthways
3-4 tbsp olive oil
1 large ciabatta, halved lengthways
handful of rocket leaves
Add the chicken, seasoning and olive oil to a zip-lock plastic bag. Coat the chicken well with the rub, then refrigerate for an hour.
To make the lemon aioli, place all the ingredients into a small bowl and season. Mix everything together.
Heat a griddle pan or frying pan until hot, then add the chicken and cook on both sides for 4-5 minutes or until cooked through. Keep warm.
Brush the courgette slices with olive oil and griddle on each side for 2 minutes and set aside.
Heat Scott’s Crispy Onions according to the packet instructions (30 secs microwave/ 2 mins hot oven). Pre-heat the grill. Drizzle 2 tbsp olive oil over both cut sides of the ciabatta and grill until golden.
Spread the aioli on both sides of the ciabatta and scatter one half of the bread with the rocket. Then lay the chicken and courgette on top. Go to town with Scott’s Crispy Onions and load them on to make it extraordinary. Finally top with the remaining ciabatta half. Cut into four portions.