Thai-style chicken burg­ers

Australian Women’s Weekly NZ - - FAMILY COOKING -

Apri­cot chicken tagine

SERVES 4 PREP AND COOK TIME 1 HOUR 15 MIN­UTES 4 cloves gar­lic, chopped 2 tea­spoons sea salt flakes 1 ta­ble­spoon ground turmeric 1 ta­ble­spoon ground cumin 1 tea­spoon ground cin­na­mon ⅓ cup (80ml) olive oil 1 large (200g) onion, peeled, quar­tered 5cm piece fresh ginger, peeled, cut into 1cm pieces 4 (800g) chicken thigh cut­lets 4 (600g) chicken drum­sticks ½ cup (125ml) chicken stock 1 cup (250ml) apri­cot nec­tar 12 (75g) dried Turk­ish apri­cots, chopped 1 cup (180g) pearl (Is­raeli) cous­cous ¼ cup (35g) sliv­ered al­monds, toasted 1 Place gar­lic, salt, turmeric, cumin, cin­na­mon, ¼ cup of the oil, onion and ginger in a small blender or food pro­ces­sor. Blend or process un­til a smooth, thick paste. Rub paste all over chicken in a large dish. 2 Heat re­main­ing oil in a tagine base (see Julie’s tip) over medium-high heat; add the chicken, skin-side down. Cook chicken for about 3 min­utes without turn­ing, or un­til a caramel brown. Turn chicken, pour the stock into the pan with the apri­cot nec­tar. Scat­ter apri­cots around the pan. Bring to the boil; re­duce heat to low. Place the tagine on a heat dif­fuser if you have one, to en­sure a very low heat. Or place tagine in a pre­heated oven at 180°C (160°C fan-forced). Cook for 40 min­utes or un­til chicken is cooked through. 3 Re­move the tagine lid; care­fully lift the chicken pieces one by one and scat­ter the cous­cous around and un­der them. Turn off the heat; stand for 10 min­utes. The cous­cous will swell and be ready to eat. 4 Scat­ter al­monds over the tagine and serve to the ta­ble with some crusty bread and a green salad, if de­sired. Not suit­able to freeze or mi­crowave.

Thai-style chicken burg­ers

SERVES 4 PREP AND COOK TIME 35 MIN­UTES ¼ cup (70g) sweet chilli sauce ¼ cup (75g) Ja­panese Kew­pie May­on­naise 1½ ta­ble­spoons lime juice 4 brioche buns, halved, toasted 4 but­ter let­tuce leaves

CHICKEN PAT­TIES

½ bunch co­rian­der 500g chicken mince 1 egg, beaten lightly ½ cup (35g) stale bread­crumbs 1 ta­ble­spoon fish sauce 1 ta­ble­spoon red curry paste 1 small fresh red chilli, chopped finely 4 green spring onions, sliced 1 tea­spoon finely grated lime rind 1 ta­ble­spoon peanut oil 1 CHICKEN PAT­TIES Wash the co­rian­der thor­oughly and pat dry. Chop the roots and stems; re­serve the leaves for serv­ing. Com­bine the co­rian­der roots and stems with the re­main­ing in­gre­di­ents, ex­cept the oil, in a medium bowl. Work the mince with your hands un­til it is hold­ing to­gether. Us­ing damp hands, form the mince into 4 large, thin pat­ties – make sure the pat­ties are a lit­tle big­ger than the buns as they will shrink when they cook. Heat the oil in a large fry­ing pan over medium-high heat. Cook the pat­ties for 3 min­utes on each side or un­til cooked through. Trans­fer the pat­ties to a plate; cover to keep warm. 2 Mean­while, com­bine the sauce, may­on­naise and juice in a small bowl. 3 To as­sem­ble the burg­ers, top the bun bases with the let­tuce, Chicken Pat­ties, may­on­naise mix­ture, re­served co­rian­der leaves and bun tops. Un­cooked pat­ties suit­able to freeze. Not suit­able to mi­crowave.

Apri­cot chicken tagine

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