Recipe and photo by My Moroccan Food
Using Alexandra’s Chermoula + Harissa
4 buns, toasted (we love ciabatta)
Any extra fillings you like: cheese, gherkins, cherry tomatoes, red onion etc
Harissa and Orange Coleslaw with Toasted Almonds
Zest of 3 oranges
5 Tbsp mayonnaise
3 Tbsp double cream
1 small shallot finely chopped
2 Tbsp cider vinegar
3 Tbsp Alexandra's Harissa
1Tbsp caster sugar
1Tbsp finely chopped garlic
1 tsp lemon juice
1 tsp dried mint
½ tsp salt or more to taste
1 medium head green cabbage, shredded
4 large carrots, shredded
100 gr toasted almonds
Chermoula Grilled Chicken
600g skinless chicken fillets (or 4 large skinless chicken breasts)
1 cup Alexandra's Chermoula
In a large bowl, mix together the chicken and chermoula and place in the fridge until ready to grill the chicken. Meanwhile prepare the coleslaw
In a large bowl transfer all the ingredients except the cabbage, carrots and almonds. Stir all the ingredient until smooth to make the dressing.
Toss in the shredded cabbage, carrots and toasted almonds. Adjust the seasoning if necessary. Place in the fridge until ready to use.
Heat a chargrilled pan (or BBQ) and cook chicken on each side for 3-4 minutes until cooked through (depending on thickness of the chicken).
Place 2-3 tablespoons of coleslaw on one side of the bun and top with any additional toppings you like. Add the chicken to the burgers and serve.
Recipe and photography by My Moroccan Food: Retrieved at http://www.mymoroccanfood.com/home/chermoula-chicken-burger-harissa-and-orange-coleslaw