Entertaining

The good fat burger

AvoChick01.jpg
  • Serves: 4
  • Preparation: 20 minutes
  • Cooking: 15 minutes
  •       

Ingredients

1 brown onion, finely chopped
1 long fresh green chilli, deseeded, finely chopped
2 tbs finely chopped fresh coriander
2 tbs finely chopped fresh flat-leaf parsley
2 tbs finely chopped preserved lemon
2 tbs lemon juice
2 garlic cloves, crushed
1 tsp ground paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ cup (125ml) olive oil
600g chicken thigh fillets, fat trimmed
1 orange sweet potato
3 cups (750ml) vegetable oil (for frying)
2 limes, juiced
100ml sour cream
2 tbs finely chopped red onion
4 seed burger buns, split
8 oakleaf lettuce leaves
2 avocados, sliced

Method

1

Combine brown onion, chilli, fresh coriander, parsley, preserved lemon, lemon juice, garlic, paprika, cumin, ground coriander, turmeric and olive oil in the bowl of a food processor and pulse until combined but mixture still has some texture. Season with salt and pepper. Transfer chermoula to a large shallow dish. Add chicken and toss to coat. Place in the fridge, covered, for at least 30 minutes to marinate (overnight is better).

2

Meanwhile, using a vegetable peeler, cut the sweet potato into long, thin strips. Heat vegetable oil to 170°C in a deep frying pan over medium heat (oil is ready when a piece of sweet potato starts bubbling and popping as soon as you drop it in). Cook sweet potato, in batches, for 1-2 minutes or until it becomes firm and crisp. Using tongs, transfer crisps to a plate lined with paper towel

3

Preheat a chargrill over high heat. Cook chicken for 4 minutes each side or until chicken is cooked through (reduce heat to medium once chicken is sizzling so the marinade doesn’t burn).

4

Combine lime juice, sour cream and red onion in a small jug. Season with salt and pepper. Toast buns until golden. Top bun bases with lettuce, chicken, avocado, sweet potato crisps and a drizzle of lime sour cream dressing. Replace bun tops to serve.

Ingredients

 1 brown onion, finely chopped
 1 long fresh green chilli, deseeded, finely chopped
 2 tbs finely chopped fresh coriander
 2 tbs finely chopped fresh flat-leaf parsley
 2 tbs finely chopped preserved lemon
 2 tbs lemon juice
 2 garlic cloves, crushed
 1 tsp ground paprika
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp ground turmeric
 ½ cup (125ml) olive oil
 600g chicken thigh fillets, fat trimmed
 1 orange sweet potato
 3 cups (750ml) vegetable oil (for frying)
 2 limes, juiced
 100ml sour cream
 2 tbs finely chopped red onion
 4 seed burger buns, split
 8 oakleaf lettuce leaves
 2 avocados, sliced

Directions

1

Combine brown onion, chilli, fresh coriander, parsley, preserved lemon, lemon juice, garlic, paprika, cumin, ground coriander, turmeric and olive oil in the bowl of a food processor and pulse until combined but mixture still has some texture. Season with salt and pepper. Transfer chermoula to a large shallow dish. Add chicken and toss to coat. Place in the fridge, covered, for at least 30 minutes to marinate (overnight is better).

2

Meanwhile, using a vegetable peeler, cut the sweet potato into long, thin strips. Heat vegetable oil to 170°C in a deep frying pan over medium heat (oil is ready when a piece of sweet potato starts bubbling and popping as soon as you drop it in). Cook sweet potato, in batches, for 1-2 minutes or until it becomes firm and crisp. Using tongs, transfer crisps to a plate lined with paper towel

3

Preheat a chargrill over high heat. Cook chicken for 4 minutes each side or until chicken is cooked through (reduce heat to medium once chicken is sizzling so the marinade doesn’t burn).

4

Combine lime juice, sour cream and red onion in a small jug. Season with salt and pepper. Toast buns until golden. Top bun bases with lettuce, chicken, avocado, sweet potato crisps and a drizzle of lime sour cream dressing. Replace bun tops to serve.

The good fat burger

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