700gramschicken breastorganic, free range, cut into even pieces for each burger (4 pieces)
110gramscabbagered/purple, grated/finely sliced
110gramscarrotsgrated
10gramscorianderroughly chopped
4piecesburger bunsor bread rolls
50gramslettuce
1pinchsaltto taste
1pinchblack pepperto taste
Instructions
Preheat the oven to 180°F fan forced.
In a medium bowl, add the peanut butter, garlic, ginger, chilli, soy sauce, water and coriander (5 grams) and mix to form a paste.
Tear 4 sheets of baking paper and 4 sheets of foil (depending on how many pieces of chicken you are cooking), ensuring that these are big enough to wrap the chicken in.
Either mix the chicken in with the satay or spread some of the satay on the base of the baking paper, then place the chicken on top and rub the satay mix on top. Make sure the chicken is well coated.
Wrap the chicken in the baking paper and then in the foil, ensuring that the baking paper and foil have securely sealed the chicken.
Place in the oven for 30 minutes.
Meanwhile, grate the carrot, slice the cabbage and chop the remaining coriander. Place in a bowl and mix well, adding salt and pepper for taste (if desired).
After 30 minutes, take the chicken out and check that it has cooked through by cutting the thickest part. If not, return to the oven for 5-10 minutes until done.
When cooked, there will be a liquid and the remaining marinade in the pouch in which the chicken has been cooking in. Take the chicken out and discard the remaining liquid with the foil on the baking paper.
If the chicken is cooked, preheat a pan on the stove and quickly cook each side to brown the meat without losing too much moisture.
If toasting the bun, place in the oven for 5 minutes or in a hot pan.
Assemble the burger by placing lettuce on the bottom, followed by the chicken and then cabbage and carrot mix. Serve immediately.