Peri Peri Chicken Burger with Fennel Slaw

This juicy Peri Peri chicken burger is perfect for Nando lovers. The homemade marinade takes the humble chicken breast and turns it into a juicy and delicious dinner. Plus the fennel slaw!!! Oh so refreshing and perfect against the slight spicy of the burger.

4.86 from 7 votes

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Prep Time 15

Cook Time 10

Marinating time 30

Total Time 25

Course Lunch, Main

Cuisine Portuguese

Servings

Calories 431 kcal

Ingredients

4 chicken breasts

For the marinade

3 cloves garlic
1 lemon
1 orange
¼ cup olive oil
1 red bell pepper chopped into ½"/1.5cm chunks
2 tablespoon water
3 tablespoons peri peri seasoning

Perinaise (peri peri mayo)

3 tablespoons marinade
½ cup mayonnaise
1 tablespoon sour cream/yogurt

To serve

4 burger buns
lettuce

Instructions

Start by flattening the chicken breasts.

Place one chicken breast between two sheets of baking parchment and use a flat meat mallet, or a heavy wooden spoon to lightly whack the chicken. Start at the fattest end, work your way over the chicken until the whole breast is ½" thick. Don't hit too hard or the chicken will break.
4 chicken breasts
Repeat with all the chicken breasts

To make the marinade.

Place the peeled garlic cloves, lemon juice, orange juice, olive oil, water and bell pepper into a food processor and give the mixture a whizz until you have a rough paste. Add in the peri peri seasoning and then whizz again until well combined.
3 cloves garlic
1 lemon
1 orange
¼ cup olive oil
1 red bell pepper
2 tablespoon water
3 tablespoons peri peri seasoning
Reserve 3 tablespoons of the marinade and then pour the rest into a plastic bowl or large ziplock bag. Add the flattened chicken breast and leave to marinate 30 minutes (or up to 3 hours).

Whilst the chicken is marinating make the Perinaise

Mix the reserved marinade with the mayonnaise and sour cream. Stir to combine and set aside.
3 tablespoons marinade
½ cup mayonnaise
1 tablespoon sour cream/yogurt

To cook

Place a heavy bottomed skillet over a high heat and once it is smoking hot add the chicken breasts.
Sear the chicken for a minute on the top and then turn and sear for a minute on the other side.
Reduce the heat to medium and cook for a further 6-8 minutes until the chicken is cooked through.
Serve in buns with some lettuce and plenty of the Perinaise.
4 burger buns
lettuce

Notes

For the slaw

1 fennel bulb
¼ red cabbage
1 lemon
2 tablespoons olive oil
salt and pepper

Remove the outer layer of the fennel and then using a potato peeler, peel thin strips off the fennel until it becomes too small to handle.
Finely shred the red cabbage.
Mix the fennel and red cabbage together in a bowl, with the olive oil and lemon juice, season lightly and set aside.

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Nutrition

Nutrition is per serving

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