CHICKEN SANDWICH

1)Marinate fresh chicken thighs in a mixture of egg yolk, rasam powder and lemon zest.

2)Put some fine, powdery flour in a plastic bag with coarse pepper, ground sea salt, herbe de Provence (large), parsley flakes, chervil and ground Indian red pepper....

3) Heat some peanut oil until it is Very hot.......

4) Add some hot chili oil to the Peanut oil and immediately add the chicken thighs after quickly dredging them in the flower mixture. Toss in some sliced sun-dried tomatoes.......Cook, keeping the oil very hot, until the outside is a bit crusty.

5) Remove the chicken pieces from the heat and dry on paper towels until they're at room temperature. Place the chicken in a closed container in the fridge and chill for 24 hours.......

6) A day later.......slice some Roma tomatoes and add dill, sea salt and pepper.....Slice the cold thighs into quarter inch portions....Gather some dark salad greens and radicchio.

7) Toast halved organic ciabatta rolls, spread warmed Chunda mango chutney on one half of a bun and cold spicy dark mustard to the other.....Place the slices of tomatoes on the bun, then slices of chicken, then the greens....Add the bread "top", giving the sandwich a little crunchy squeeze.......

8)Eat it!