Created by celebrity Chef and restaurateur, Manu Feildel, this zesty chicken burger is sure to tickle your taste buds and have you wanting more!
Recipe courtesy of Obela.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- YieldServes 4
Ingredients
- 1 Obela Zesty Jalapeno Hommus
- 4 chicken thighs, deboned with skin on preferably
- 4 soft sweet hamburger buns, split lengthways
- 4-6 coriander roots, cleaned of any dirt and grit
- 4 cloves of garlic
- 1 teaspoon sea salt
- 1⁄4 teaspoon chilli flakes
- 40ml vegetable or canola oil
- 1 zest and juice of 1 lemon
- 1 avocado, peeled and deseeded
- 1 ripe truss tomatoes
- 1 Lebanese cucumber
- ½ red onion, peeled and finely sliced
- 1 red chilli, deseeded if desired and finely chopped
- 1 small handful coriander leaves, roughly chopped
- 1 juice and zest of 1 lime
Method
Place coriander roots, garlic cloves and sea salt in a mortar and pestle and pound to a coarse paste. Add chilli flakes, oil and lemon juice and zest and mix with the pestle to combine.
Place chicken thighs in a shallow dish and pour over marinade, ensuring the chicken is covered best as possible. Cover and leave to marinate for at least 1 hour but preferably over night.
For salsa, finely dice avocado, tomato and cucumber and place in a bowl along with onion, chilli, coriander leaves and lime. Season with sea salt and white pepper to taste and toss to combine. Mash the mixture a little with a fork so that the avocado helps to form somewhat of a chunky paste. Set to one side.
Preheat a char grill over a very high heat. When smoking, lay over the chicken thighs, drizzling over any excess marinade, and cook for 3-4 minutes on each side or until nicely charred and just cooked through. Transfer to a plate and cover with foil to rest for 5 minutes.
Place the split buns on the char grill to toast for 30-60 seconds. Spread the base bun with a generous spoonful of salsa, top with a chicken thigh and spread the top half bun with Obela Jalapeno Hommus. Finish with a few more sprigs of coriander if desired.
This recipe is from Obela.
