Henley's Chicken Sandwiches

Preparation time: 35 minutes (plus overnight chilling of coconut milk and 30 minutes cooling of chicken)

Cooking time: 1 hour 20 minutes

MakP-s 24 r.ocktail sandwiches

Ingredients

Poached chicken

1 whole chicken

1 tbsp whole b lack peppercorns

1 stalk celery, roughly chopped

1 onion, roughly chopped

1 carrot, roughly chopped

2 bay leaves

1 sprig rosemary

Henley' s "sour cream"

165ml can coconut milk

3 tsp lemon juice

½ tsp apple cider vinegar

¼ tsp sea salt

FIiiing

¼ cup finely chopped parsley leaves

3 spring onions, finely chopped

1/3 cup slivered almonds, roasted and roughly chopped

Sea salt and ground black pepper

12 slices Helga ' s Gluten Free Wholemeal bread

Garnish

1 Lebanese cucumber, thinly sliced Torn parsley leaves

Method

Place can of coconut milk in the fridge overnight to chill.

Place chicken, peppercorns, celery, onion , carrot, bay leaves and rosemary in a large saucepan and cover with cold water. Bring to the boil , then reduce heat to low and simmer gently for 1 hour and 20 minutes.

Remove chicken and set aside for 30 minutes to cool.

Remove chicken from bones and skin, then shred meat with 2 forks.

Carefully turn the can of chilled coconut milk upside down then use a can opener to remove the bottom of the can. Drain off the liquid and scrape the thick coconut cream into a bowl. You should have about 1/3 cup coconut cream. Add the lemon juice, vinegar and sea salt. Stir until smooth.

Combine 2 cups chicken, Henley' s " sour cream" , parsley, spring onions and slivered almonds into large bowl, and mix well. Season with salt and pepper. Evenly spread filling over 6 of the bread slices. Top with remaining bread slices and press down gently. Cut each sandwich into 4 squares. Top each square with a slice of cucumber and garnish with parsley.