Chicken Naanwich with Saffron, Capers & Raisins

Warm soft naan bread makes a creative alternative to sandwich bread. Wrapped around these flavorful ingredients you have a meal in your hands. Chicken Naanwich.

Chicken Naanwich with Saffron, Capers & Raisins 

Print This Recipe Total time Yield 4Published


  • 6 celery
  • 2 tablespoon olive oil
  • 1 clove garlic, peeled & smashed but whole
  • ¼ cup pine nuts, roughly broken
  • 1 cup raisins or dried currants, soaked in ½ cup white wine
  • 4 cup roast chicken, shredded
  • ¼ cup capers, plus 2 t of their brine
  • 10 large green pitted oilives, cut into ¼‑inch dice (i use lindsay)
  • 1 lemon, zest only
  • 1 pinch saffron, mixed with 1t hot water
  • salt and freshly ground black pepper
  • 4 pieces naan bread (about 9x7 inches each)
  • grated parmesan cheese, optional


Trim any leaves from the celery (save them for later) and cut the stalks into ¼‑inch dice. Heat the olive oil in a large sauté pan set over medium-high heat, add the smashed garlic and cook until fragrant. Remove garlic and add the diced celery and pine nuts. Cook, stirring constantly, about 2 minutes until the nuts begin to brown. 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.

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. Lay the 4 naan bread pieces out on 4 separate serving plates. 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”. Cut in half. Serve warm.