Friday, 11 August 2017

Crispy Italian Chicken Burger Stack

A crispy-skinned chicken burger stacked up with herbs, olives, salty prosciutto ham, avocado and leaves. A good drizzle of olive oil and you're ready to eat. Low carb, AIP and paleo compliant - and dairy and gluten free, too. 

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Do you like burgers? 

We do. And we're always looking for new combinations, toppings and ingredients to use. 

This one was happily dreamed up after I'd eaten yet another beef burger topped with gherkins and eaten alongside mustard and a rocket/arugula salad. It's tasty, but it does feel like we always eat the same thing on burger night. 

I was bored, so I got out some paper and a pen and started sketching. And I thought this up. 

A crispy Italian-themed chicken burger. 




I've added basil - along with a chargrilled artichoke skewered with a black olive. So many flavours going on here - salty, briny, sweet, aniseed - which makes it a really cool burger that you won't get bored of in a hurry. 



Make it, pin it, save it, share it. Because, let's face it, you can never enough burger recipes on your list. Am I right? 

Crispy Italian Chicken Burger Stack
Makes 2
Ingredients
2 boneless chicken thighs (skin on)
good pinch of sea salt
1 tbsp olive oil
two handfuls rocket/arugula leaves
10-12 basil leaves
1 avocado, peeled and the stone removed
2 slices prosciutto ham
2 marinated, chargrilled artichokes (for AIP, make sure it's not marinated with nightshades)
2 black olives
extra virgin olive oil, to serve

Method
First, cook the chicken. Heat a frying pan and rub the chicken thighs with sea salt and olive oil. Place skin down in the frying pan for 4-5 minutes or so, until the skin is crisp and the chicken has started to cook through. Flip them over and cook on the underside until the chicken is completely cooked through. Cut into a piece to make sure, if you need to. Lift the chicken onto a clean plate to rest while you set up the stack. 

On each serving plate or board, place a handful of the rocket/arugula leaves and scatter over the basil. Slice the avocado. Place the hot, crispy chicken on top of the rocket/arugula, skin side up and then arrange the avocado on top. Fold over the ham and place this on top of the avocado and then top with the artichoke and an olive. Skewer with a burger skewer to keep everything in place, if you like. 

Drizzle with a little extra virgin olive oil and serve while the chicken is still hot. 

Have you seen my ebook SPICE? It's chock full of over 90 AIP and paleo recipes that help guide you how to use spices and herbs in your every day cooking. 

Have a look here




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