Peri Peri Chicken Garlic Bread Burger

Here in the UK, we all love a bit of peri peri - but sometime's the wallet calls for a fakeaway.

20 minutes cook

Serves 3

Ori Goldberg

Ingredients

Everything You Need:

6 boneless skinless chicken thighs

3 ciabatta rolls

4 tbspperi peri marinade

100g unsalted butter

3garlic cloves, minced

handful of parsley, finely chopped

300g frozen peas

2 tbspfresh mint, finely chopped

1-2 tsp chilli flakes

1 tbspbutter

salt and pepper to taste

Peri-Salt

2 tspchilli flakes

2 tspgarlic powder

1/2 tsp onion granules

2 tspsweet paprika

1 tspsmoked paprika

1 tsporegano

We've taken inspiration from everyone's favourite chicken chain for this mid-week banger. Boneless chicken thigh is placed into a garlic bread bun with plenty of peri peri spicing for good measure. This takes 20 minutes in the air fryer, which is objectively quicker than heading to your local Nando's. A good alternative when purse strings are tight!

Method

This recipe makes three burgers! Start by marinating the boneless thighs in our store-bought peri peri marinade. Allow to rest while you preheat your air fryer to 200°c (or higher).

Place the thighs in the air fryer for 10 minutes, until crispy and slightly charred.

For our garlic bread, whip together softened butter, the garlic and parsley (and a pinch of chilli if wanted). Spread on the ciabatta rolls, and bake in the air fryer for 5-7 minutes, until slightly toasted and the butter has melted through the roll.

For the spicy minty peas, defrost peas in the microwave with the chilli flakes, mint and butter. 2-3 minutes should be enough but make sure the peas come out fully defrosted and hot.

To build, start with our garlic bread base, then some peri mayonnaise, some lettuce and tomato and two of our peri peri thighs. Top the thighs with a spoonful of peas, and close with the other half of garlic ciabatta. Serve with peri salted chips and some more spicy minty peas!