Chicken Naanwich with Saffron, Capers & Raisins

Ingredients

• 0.3 cup capers 
• 6  celery 
• 1 cup currants dried
• 1  lemon zest 
• 2 tablespoon olive oil 
• 4 servings parmesan cheese grated
• 0.3 cup pinenuts 
• 4 cup roast chicken shredded
• 1 pinch saffron threads mixed with 1t hot water
• 4 servings salt and pepper black freshly ground
• 1 clove garlic whole peeled smashed

Equipment

• frying pan

Directions

1. Trim any leaves from the celery (save them for later) and cut the stalks into ¼-inch dice.
2. Heat the olive oil in a large sauté pan set over medium-high heat, add the smashed garlic and cook until fragrant.
3. Remove garlic and add the diced celery and pine nuts. Cook, stirring constantly, about 2 minutes until the nuts begin to brown.
4. Pour in the raisins with their wine, cook a moment more, letting the liquid bubble; stir in the chicken, capers with its brine, the olives, lemon zest and saffron with its water, mix well. Taste and adjust seasoning with salt and pepper.
5. Heat a large dry skillet over medium-high heat. Working one at a time warm each naan until soft and pliable but not yet toasted.
6. Lay the 4 naan bread pieces out on 4 separate serving plates.
7. Sprinkle a generous amount of celery leaves onto each one. Top each with some of the chicken mixture. Give each a good grinding of black pepper and finish with a little Parmesan cheese, if you like. Fold the naan over “sandwich style”.
8. Cut in half.
9. Serve warm.