Method
- To start, put the chicken thighs between two sheets of cling film and bash them until they are about 1cm thick. Put them into a bowl and add the lemon, olive oil and a good pinch of salt and pepper. Mix well, cover and set to one side whilst you make the muhammara. This will help tenderize the meat.
- Put all the ingredients for the muhammara into a blender with a really good pinch of salt and blitz until smooth. You will need about ½ of it, so the rest can stay in the fridge or be used as a dip before dinner.
- Heat a non-stick frying pan over a medium-high and add the chicken. Cook for 3-4 minutes until golden. Turn, reduce the heat to medium-low and cook for 6-8 minutes until cooked through and super juicy.
- Meanwhile, mix 80g of the muhammara with the mayonnaise and spread generously over the bottom of the burger buns.
- Take the chicken out of the pan and place onto the buns with the mayo. Top with some salad and then the lids. Serve immediately.
Ingredients
Serves 4
For the muhammara
3 roasted red peppers from a jar
1 tbsp Turkish red pepper paste, optional
1 tbsp olive oil
1 tbsp pomegranate molasses
1 clove garlic
30g walnuts
1 tsp ground cumin
1 tsp ground coriander
2 tsp Turkish pepper flakes
Sea salt
For the burgers
4 chicken thigh fillets
The juice of half a lemon
1 tbsp olive oil
40g mayonnaise
4 brioche buns
Lettuce to serve
Salt and pepper
