Sandwich with pulled chicken and pesto with water kefir
Sandwich with good ingredients becomes whole and tasty meal.
Chicken from Međimurje and pesto in which we added good bacteria from water kefir are star ingredients of this juicy bite.
Ingredients and preparation steps
For the chicken
4 tablespoons of olive oil
a pinch of salt
few twigs of rosemary
1 lemon (squeeze the juice from half a lemon and cut the other half into slices)
few dried bay leaves
few fresh sage leaves
100 ml of chicken or vegetable stock (or water)
Preheat the oven to 175°C.
Coat the whole chicken with olive oil and salt.
In a deeper pot, add the stock, then the chicken.
Arrange the rosemary twigs and bay leaves around the chicken. Drizzle the chicken with lemon juice and spread lemon slices and sage on it.
Cover the pot with a lid or aluminum foil that will sit well around the edges. The foil should not touch the chicken.
Bake in the oven for 2 hours.
After 2 hours, open the pot or remove the foil and allow the chicken to cool slightly.
50 g of almonds
50 g of pumpkin seeds
100 ml of high quality olive oil
1 tablespoon of freshly squeezed lemon
pinch of salt
2 teaspoons of water kefir
handful of fresh basil leaves
2 handful of fresh parsley leaves
While the chicken is baking, prepare the pesto. Add all the ingredients into a blender or food processor and grind into a creamy mixture.
For the sandwich
10 slices of gluten-free bread (I bought the bread, but if you will make your own homemade bread, sandwiches will be even tastier)
3 young onions
200 g of cherry tomatoes
When the chicken has cooled a bit, transfer it to a cutting board, separate the white and dark meat and shred each part using two forks then mix with the pesto. Adjust the ratio of meat and pesto to your taste. Slightly toast slices of bread on a pan on each side until lightly golden. Cut the onion and tomato into rings. Arrange the chicken and pesto on the toasted bread then add onion and cherry tomatoes rings. Enjoy!