Makes
4
Servings
Prep Time
20
Mins
Total Time
30
Mins
Ingredients
1
Zesty Jalapeno Hommus
4
Chicken thighs, deboned with skin on preferably
4
Soft sweet hamburger buns, split lengthways
4-6
Coriander roots, cleaned of any dirt and grit
4
Cloves garlic
1
Teaspoon sea salt
¼
Teaspoon chilli flakes
40ml
Vegetable or canola oil
1
Zest and juice of 1 lemon
1
Avocado, peeled and deseeded
1
Ripe truss tomatoes
½
Lebanese cucumber
½
Red onion, peeled and finely diced
1
Red chilli, deseeded if desired and finely chopped
1
Small handful coriander leaves, roughly chopped
1
Juice and zest of 1 lime
Directions
- For marinade, place coriander roots, garlic cloves and sea salt in a mortar and pestle and pound to a coarse paste. Add chilli flakes, oil and lemon juice and zest and mix with the pestle to combine.
- Place chicken thighs in a shallow dish and pour over marinade, ensuring the chicken is covered best as possible. Cover and leave to marinate for at least 1 hour but preferably over night.
- For salsa, finely dice avocado, tomato and cucumber and place in a bowl along with onion, chilli, coriander leaves and lime. Season with sea salt and white pepper to taste and toss to combine. Mash the mixture a little with a fork so that the avocado helps to form somewhat of a chunky paste. Set to one side.
- Preheat a char grill over a very high heat. When smoking, lay over the chicken thighs, drizzling over any excess marinade, and cook for 3-4 minutes on each side or until nicely charred and just cooked through. Transfer to a plate and cover with foil to rest for 5 minutes.
- Place the split buns on the char grill to toast for 30-60 seconds. Spread the base bun with a generous spoonful of salsa, top with a chicken thigh and spread the top half bun with Obela Jalapeno Hommus. Finish with a few more sprigs of coriander if desired.