Preheat the oven to 180C/fan 160C/gas 4.
Line the base of a muffin tray with discs of parchment paper and brush the tin generously with melted butter.
To prepare the chicken
Preheat the oven to 180C/fan 160C/gas 4.
Heat an ovenproof frying pan with a little oil, add the shallots and sauté for about 4 minutes until softened but not brown.
Add the Chilli, turmeric, rich dark sugar and paprika and sauté for 1 minute before adding the chicken fillets. Brown the chicken lightly on all sides.
Pour in the stock and bring the boil.
Place the garlic cloves into the pan and transfer to the oven.
Cook for about 18 to 20 minutes until fully cooked. Basting and turning from time to time.
Remove the garlic when cooked. When cool, peel the skin off and add to the mayonnaise. Stir in well and set aside.
Heat a frying pan over a medium heat and add the pancetta, fry until crispy. Set aside.
Once the chicken is cooked, remove from the oven, cool and shred.
To make the radish pickle
Place the peppercorns, mustard seeds, vinegar, sugar, salt and orange zest in a small saucepan and heat until the sugar dissolves. Add the radish slices and remove from the heat to cool completely.
Add the shredded chicken to the garlic mayonnaise, season with salt and freshly ground black pepper and some lemon juice to taste. Add the chopped coriander and the crispy pancetta.
To make up the sandwiches
Shape the bread using a small round cutter – you will need 36 rounds, place 24 pieces on a board.
Spread each slice of bread with chicken mayonnaise and slices of radishes and lettuce leaves. Place half of the sandwiches on top of the others and top with the other pieces of rye bread. Push a skewer through each sandwich and place on a platter ready for serving.
To serve
Garnish with coriander leaves
Recipe supplied by Catherine Fulvio
