This recipe can be used to pan fry chicken pieces to have with vegetables. It is a fantastic, tasty way to enjoy chicken. Alternatively, the sauce is my well-researched version of the peri peri sauce on an Oporto chicken burger! Ordinarily this burger would not be a Fruit Loop recipe but TFL is about healthier ‘alternatives’ as well, so… why not?

This burger recipe is in such high demand that I thought it was time to add it so we can all enjoy a healthier ‘fast food’ option.

This burger is definitely a transition dish but one that shows what can be done with healthy ingredients. So the two serving suggestions: (1) serve with salad or vegetables or (2) give the kids a holiday treat and serve it on a ‘rubbish white bun’ with romaine lettuce and cheese with my homemade mayonnaise (recipe below).

Serves 4-5

Ingredients for the chicken and Portuguese “peri peri” sauce:

  • Juice from 2 small limes or 1 large lemon
  • 2 tsp fresh ginger, grated or crushed
  • 3 Tbsp coconut oil (heat to a liquid if it is solid)
  • 2 tsp of paprika
  • 2 cloves of garlic, crushed
  • 1/4 – 1/2 tsp of hot chili powder (adjust to suit)
  • 1 tsp ground coriander seed
  • 2 large free-range organic chicken breasts, cut into thin fillets

Additional ingredients if serving as a burger:

  • Rubbish white bread buns
  • 2 large Romaine lettuce leaves for each serving
  • 2 pieces of tomato, sliced (optional)
  • Home-made mayonnaise (see recipe below)

Method:

If doing burgers, filet the chicken breasts to the desired thickness – about 15mm is perfect. If not, just cut the chicken how you want to.

In a mixing bowl combine the chili powder, ground coriander seed, lime/ lemon juice, grated ginger, liquid coconut oil, paprika, chili powder and minced garlic. Stir quickly to bind the oil and lime/ lemon juice.

If you get time the above mixture makes a great marinade. Sit the chicken pieces in for a couple of hours before cooking.

Once ready to cook, pour the sauce into a pan and bring to heat and add the chicken fillets. Pan-fry the chicken breasts for several minutes on each side until cooked.

Make your mayonnaise (see below) while the chicken is cooking.

If doing the burger option – spread the homemade mayonnaise on the hamburger buns. Add romaine lettuce, chicken fillet, a quality piece of cheese and tomato (if using). Then spoon on some of the remaining chili sauce from the pan. Serve immediately.

If doing a healthier option – serve the chicken on a large bed of romaine lettuce drizzled with the homemade mayonnaise or just serve the chicken with salad or veggies.

Ingredients – Coconut Mayonnaise

Makes 1 cup for about 6 burgers:

  • 1 whole egg
  • 1 egg yolk
  • 1/2 tablespoon Dijon mustard (sugar free)
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • 1/3 cup Virgin Coconut Oil (melted if solid)

Method – Coconut Mayonnaise:

The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The ‘adding-the-oils’ process can take up to five minutes, so be prepared. Your arm may get tired. If you rush this process, the mayo will fail!

Place all ingredients in the blender EXCEPT for the liquid coconut oil. Melt the oil on the stove in a steel measuring cup if it is solid. Set the blender to the lowest setting and mix. Immediately start adding the coconut oil into the blender in drops. Seriously, it needs to be drops; tiny drops – about 1 drop per second to start with. After about 30 seconds, move up to two or three drops per second.

After about 2 minutes or so, gradually start working the oil up to a tiny stream; a stream the size of a needle or very rapid drops. And it needs to be as steady as possible. Don’t have a 10 second rest in the middle!

Towards the last quarter you can increase the stream just a bit, but never just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread and it’ll stay that way. You won’t be able to save it.

You can use any type of mustard you like for this recipe, but I prefer a sugar free quality Dijon mustard.

I haven’t failed to get a nice taste yet with this approach and the kids love it!

Serve immediately or it will keep in a refrigerator.

 

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