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Friday, September 16, 2016

Atchar and Pineapple, Chicken Burger

The Peppadew company of South Africa have upped their game of late, introducing a whole range of new and exciting Peppadew products, including an array of fabulous Atchars. An 'Atchar' is a South African pickle, most often served with curry. 

They contacted me and asked if I wanted to be part of their #AwesomeAtchar campaign, to think out of the box and come up with an interesting South African recipe incorporating one of their atchar products. I had a little think and decided on a seriously decadent, chicken and atchar burger paired with sweet grilled pineapple and cooling mint raita to counter the spicy kick. It’s a great combination and perfect for any braai. You can vote for your favourite recipe from the campaign here.

Atchar and Pineapple, Chicken Burger 

Ingredients: (makes 4)
Peppadew Hot or Mild Mango Atchar 
8 Chicken Breasts
Salt and Pepper
Olive Oil
1 Pineapple (peeled and sliced)
4 Rolls
2 Tomatoes (sliced)
4 Lettuce leaves 

Mint Raita:
300ml Greek Yogurt 
2 tsp Mint Sauce

Mix the mint sauce and yogurt together in a small bowl.
Place each chicken breast between two sheets of clingfilm and flatten them out using a rolling pin so they are all of an even thickness. 
Brush them with olive oil and season with salt and pepper. 
Braai, or fry the breasts, over medium heat, turning every 2 minutes, until they are cooked through and nicely browned.
Brush 4 slices of pineapple with olive oil before braaing or frying them on medium-high heat until caramelised on both sides.
Slice each of the rolls in half and butter both halves.
Smear a spoonful of atchar onto the bottom half of each roll. 
Top with the first chicken breast, followed by lettuce, mint raita, a slice of pineapple, a second chicken breast and slices of tomato. 

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