Chef\'s Chicken Styler
very easy
45 mins
45 mins
Ingredients
- 1 ripe mango (about 450 g)
- 1 red chilli pepper
- 3 TSP Lime juice
- 7-10 Tbsp Salt
- 1 pinch demerara sugar
- 1 Garlic clove
- 2 ripe avocados (e.g. Hass variety)
- 7-10 Tbsp Pepper
- 1 knife tip ground cumin
- 4 (approx. 600 g) Chicken filets
- 2 TABLESPOONS Harissa (tube; chili spice paste)
- 6 TABLESPOONS Olive oil
- 1 Egg (Gr. M)
- 3 TABLESPOONS Breadcrumbs
- 4 oblong rolls (e.g. stone oven rolls)
- 60 g Arugula
Directions
- 1
For the salsa, peel the mango and cut it into slices from the stone. Cut the flesh into small pieces. Cut the chilli lengthwise, remove the seeds, wash and chop very finely. For example 1⁄3 puree the mango with a hand blender.
- 2
Mix the whole mango, chilli and 1 tsp lime juice. Season to taste with salt and sugar.
- 3
For the guacamole, peel and chop the garlic. Cut the avocados in half lengthwise and remove the stones. Remove the flesh from the skin with a tablespoon. Puree with 2 tsp lime juice and garlic using a hand blender.
- 4
Season to taste with salt, pepper and cumin.
- 5
For the chicken patties, wash chicken fillets, dab dry and cut into very fine cubes. Stir Harissa, 4 tablespoons of oil and approx. 1⁄4 teaspoon salt. Mix with chicken cubes. Knead with egg and breadcrumbs and season with salt and pepper.
- 6
Form 8 flat patties from it. Heat 2 tablespoons of oil in a frying pan. Fry the patties in it in portions on each side for 3-4 minutes until golden brown.
- 7
Cut open the buns. Clean, wash and shake dry the arugula. Cover the lower halves of the rolls with salad, guacamole, patties and mango salsa. Place the upper roll halves on top.
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