This chicken spread is a simple, uncomplicated recipe with a little twist.
It can be eaten as a spread, dip or as a filling for sandwiches at lunchtime. In Belgium it is very common to have a variety of spreads including those made from chicken, prawns, crab and ham on slices of freshly baked bread or toast for breakfast or dinner.
What is turmeric?
Turmeric has an earthy-sweet taste with a mild peppery aftertaste. In Asia it is available raw but in Western countries it comes as powder. Raw turmeric looks like fresh ginger root and when scraped or peeled, the inside is bright orange. Always wear gloves when using raw turmeric as it stains everything it touches bright yellow.
The powdered form of turmeric is easier to use and will reduce the chances to stain half of your kitchen, and it will do the same job as the raw version.
The difference between chicken spread and salad
A salad usually has chunks of ingredients and is served with a dressing or vinaigrette. The ingredients of a spread are finely chopped or mixed in a food processor. The mix is smooth and used to spread on toast, as a filling in sandwiches or as a topping on a salad.
Spices and herbs are not always to everyone’s taste. As this recipe is for a basic spread it is possible to adjust and personalise with other flavours.
Don’t add anything if you like the basic recipe, just season with salt and pepper. You can substitute the turmeric with paprika, Indian curry powder, chilli powder, or cayenne pepper to add more ‘kick’ and change the colours.
Herbs can also be substituted although coriander and parsley are the best pairings with chicken.
Chicken Turmeric Spread
- Combine the chicken, onions, boiled egg and herbs in a food processor and blend.
- Add the mayonnaise and turmeric and blend until smooth.
- Season to taste and add extra turmeric, mustard and mayonnaise if needed.
- Serve with small pieces of toast or a garnish of vegetable sticks to dip.