Ingredients

• 35 ml olive oil
• 450 g chicken thighs
• 3 g onion powder (1 tsp)
• 3 g garlic powder (1 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 2 g red bell pepper powder (⅔ tsp)
• 3 g ras el hanout (1 tsp)
• 25 g soy sauce
• 15 g sambal oelek
• 30 g honing
• 50 ml ongeklopte slagroom
• 150 g ijsbergsla
• 50 g mayonaise

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the chicken thighs, onion powder, garlic powder, cayenne pepper powder, paprika, and ras el hanout. Stir well and cook the chicken thighs for 4-5 minutes. Then add the soy sauce, sambal oelek, and honey, and mix together. Pour in the heavy cream and increase the heat. Let the mixture cook for 5-7 minutes, or until the sauce has thickened, stirring occasionally.

2. Cut the bread in half. Heat the butter in a skillet over low to medium heat. Toast the bread, cut side down, until golden brown and crispy on the edges.

3. Slice the lettuce and mix with the mayonnaise.

4. Fill the bread with a layer of sauce, cooked chicken thighs, and lettuce. Bismillah, enjoy your meal!