Piri piri chicken burgers with courgette ‘fries’
- 3tsp rapeseed oil
- 1tsp mixed dried herbs
- 2tbsp piri piri seasoning
- 650g chicken thighs, skinned and deboned
- 250g red cabbage, thinly sliced
- 1 carrot, grated
- 1 onion, grated
- Juice and zest 1 lime
- 2tsp white wine vinegar
- 2 courgettes, cut into chips
- ½tsp cornflour
- 4 Asda Sliced Brioche Burger Buns
- 100ml Asda 50% Less Fat Crème Fraîche
- 80g baby spinach
- 2 tomatoes, thinly sliced
In a large bowl, mix 1tsp oil, the herbs and 1tbsp of the piri piri seasoning. Add the chicken; mix to coat. Cover and chill for at least 2 hrs to marinate.
Preheat the oven to 200C/180C Fan/Gas 6.
For the slaw, mix together the cabbage, carrot and onion. Add the lime juice and vinegar. Chill.
Put the courgettes in a large bowl and toss with 1tsp of the oil, the cornflour and some black pepper. Put on a baking tray and roast for 20 mins until golden.
Meanwhile, add 1tsp of the oil to a frying pan; fry the chicken on medium-high for 5 mins on each side until starting to brown. Put on a baking tray and roast in the oven for 30 mins until cooked through.
Toast the buns lightly on a griddle or under the grill.
Mix together the lime zest, crème fraîche and the remaining 1tbsp piri piri seasoning. Spread in the buns, then layer with the spinach, slaw, tomato and chicken. Serve with the courgette fries.