Spicy Chicken Sliders
Photography Yuki Sato.
These punchy chicken sliders make a delicious alternative to chicken club sandwiches.
Makes: 16
INGREDIENTS
⅓ cup tomato sauce
1½ cups good-quality egg mayonnaise
¼ cup sriracha hot sauce
2 cloves garlic, crushed
1 storebought cooked chicken, meat shredded
TO ASSEMBLE
16 small slider rolls, halved and warmed for 5 minutes in a low oven
2 small cos lettuces, washed and leaves roughly chopped
flesh of 2 avocados, sliced
EQUIPMENT
16 skewers
METHOD
Mix the tomato sauce, mayo, sriracha and garlic together in a large bowl. Stir through the chicken, cover and refrigerate for up to 2 days.
TO ASSEMBLE: Top each slider base with lettuce and avocado and top with a good dollop of chicken. Top with the slider lids and secure with skewers.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.