- 4
- 15 mins
- 30 mins
Ingredients
- 1 - 3 birds eye red chilies (1 is mild, 3 is reasonably spicy) (Note 1)
- 1 large red bell pepper/ capsicum, cut into chunks
- 5 garlic cloves
- 3 tablespoons vegetable oil
- 4 tablespoons malt vinegar, or any other plain brown vinegar except not balsamic
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons salt
- Black pepper
- Few drop of red food colouring (optional)
- 3 tbsp Peri Peri Sauce
- 1/2 cup whole egg mayonnaise
- 1/4 cup sour cream (or yoghurt)
- 1 tablespoon olive oil
- 4 chicken thigh fillets (each large enough for a burger)
- 4 soft rolls
- 2 tomatoes, sliced
- Lettuce of choice
- 3 large Sebago potatoes, peeled and each cut into 8 wedges (Note 1)
- 1 teaspoon onion powder
- 1 1/2 teaspoons paprika
- 3/4 teaspoon salt
- 2 tablespoons olive oil
Preparation
Step 1
Instructions
Place the Peri Peri Sauce ingredients in a food processor or blender and whizz until smooth. Pour ½ cup into a ziplock bag with the chicken. Marinate for at least 3 hours, or up to 24 hours.
Mix together 3 tablespoons of the Peri Peri Sauce with the Pink Sauce ingredients. Set aside.
Meanwhile, heat 1 tablespoon of olive oil in a fry pan over medium high heat OR the BBQ. Add the chicken and cook each side for 4 to 5 minutes, or until dark golden brown. Remove from fry pan onto a plate, cover loosely with foil and allow to rest for 5 minutes.
To make the burgers, split a roll in half and top with lettuce, tomato, chicken then Pink Sauce. Drizzle with the residual Peri Peri Sauce if desired. Serve with wedges (see recipe below)
Instructions
Instructions
Preheat oven to 390F/ 200ºC fan forced (add 20C/30F for convectional).
Toss the potatoes in onion powder, paprika and salt. Drizzle over olive oil, and toss again.
Spread out on a baking tray, then bake for 40 to 50 minutes, turning once, until golden brown and crispy.
Serve with Pink Dipping Sauce.
Instructions