RECIPE: Maple Harissa Chicken Sandwich

INGREDIENTS

Yield: 1 sandwich

1 4in bun, Highland, VE 086782

1 crispy chicken patty, Brakebush, VE 060036

½ cup maple syrup, Twisted Tap, VE 057362

1 tb harissa, Armanino, VE 077097

1 tsp fish sauce, Red Boat, VE 012859

2 tb tahini, Roland, VE 033758

1/4 tsp jerk seasoning, McCormick, VE 039287

pickled peppers, Cool Crisp, VE 031141

tomato, Southern, VE 006755

lettuce, Pro Act, VE 006730

DIRECTIONS

In a small saucepan, combine maple syrup, 1 tbsp harissa, 1 tsp fish sauce. Simmer over medium-low heat for 3 to 5 minutes until slightly thickened. Toss fried chicken patty in the warm glaze or brush generously over the chicken. In a small bowl, combine tahini and jerk seasoning. Set aside. To assemble the sandwich: toast bun and then add Caribbean tahini sauce to both buns. Add glazed crispy chicken, and top with pickled peppers, shredded lettuce, and tomato.

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