Recipe Description
Ground coffee, which serves as a dry rub for the chicken, provides an excellent smoky flavour. Together with the cheese date spread, it creates a nice balance with rustic sourdough bread.
This recipe is best with
Recipe Ingredient
- 4 chicken breasts
- Sourdough bread sliced and lightly toasted
- Arugula leaves rocket
- Dry rub
- 1/4 cup ground coffee beans
- 1/2 tsp cayenne pepper
- 1/2 tsp chilli powder
- 1 tsp black pepper
- pinch of salt
- 2 tbsp lime juice fresh
- 1 tbsp honey
- Cheese spread
- 100 g goat cheese
- 4 dates pitted, finely chopped
- 1 tsp lime zest finely grated
- 1 tbsp olive oil
- 1/2 tsp chilli flakes
- 1 tsp yellow mustard
Instructions
- In a medium bowl, mix all the ingredients for the rub until it becomes a paste. Take each chicken breast and coat with the coffee marinade. Place the well-coated chicken breasts on a separate plate, cover with cling wrap and refrigerate for two to three hours. Preheat oven to 180°C and roast chicken in a tray lined with aluminium foil, uncovered, for 15 minutes.
- For the cheese spread: mash the goat cheese in another bowl and fold in the remaining ingredients until it resembles a spread.
- To assemble the sandwich: Place the arugula leaves on one side of the bread. Spread the cheese and arrange the roasted chicken and serve. You can even add sliced tomatoes.