Perfect at any time of year, but especially great in the summer, this is one of my favourite recipes and the Baharat spices really add a lovely middle eastern hint. Allow enough time to marinade the chicken before you want to start cooking for maximum flavour!
Makes 4 burgers
Ingredients
300g buttermilk
½ tsp salt
¼ tsp black pepper
1 tbsp baharat spice mix
4 skinless boneless chicken thighs
1 red onion, peeled and cut into rings
chilli powder
lemon juice
4 brioche burger buns
mixed salad leaves
150g cornflour
sunflower oil
Method
– To prepare the marinade for the chicken, pour the buttermilk into a bowl and stir in the salt, black pepper and Baharat spice mix.
– Add the chicken thighs to the yoghurt marinade and refrigerate for at least 3 hours.
– Add the sliced onion to a another bowl, separating the rings, and add a little salt, chilli powder and lemon juice, shake to mix and cover.
– In another bowl, mix the cornflour with a sprinkle of the Baharat spice mix and a good pinch of salt.
– One by one, carefully remove the chicken thighs from the marinade, keeping as much yoghurt on the chicken pieces as you can, and roll in the seasoned cornflour. Transfer to a plate and repeat with all of the chicken pieces.
– Heat sunflower oil in a deep pan and when it is nice and hot, add the chicken pieces one at a time, reducing the heat and frying for 3-4 minutes on each side, making sure that the chicken is cooked through.
– While the chicken is cooking, warm the brioche buns. Slice each one in half, spread with a little butter and warm, butter side down, in a hot pan, turning over after 3-4 minutes.
– Assemble the burgers. Add some salad leaves, some of the spiced onions and a piece of chicken. You can add any sauce or chutney that you would like to – I like to add a fruity mango chutney and finish it with some garlic aioli.
You can also serve the buttermilk chicken in thinly sliced strips with salad, instead of in a burger, if you prefer.