Chermoula Chicken Burger + Harissa Orange Coleslaw

Recipe and photo by My Moroccan Food

Using Alexandra’s Chermoula + Harissa

4 buns, toasted (we love ciabatta)
Lettuce leaves
Any extra fillings you like: cheese, gherkins, cherry tomatoes, red onion etc
Harissa and Orange Coleslaw with Toasted Almonds

Zest of 3 oranges

5 Tbsp mayonnaise

3 Tbsp double cream

1 small shallot finely chopped

2 Tbsp cider vinegar

3 Tbsp Alexandra's Harissa

1Tbsp caster sugar

1Tbsp finely chopped garlic

1 tsp lemon juice

1 tsp dried mint

½ tsp salt or more to taste

1 medium head green cabbage, shredded

4 large carrots, shredded

100 gr toasted almonds

Chermoula Grilled Chicken

600g skinless chicken fillets (or 4 large skinless chicken breasts)

1 cup Alexandra's Chermoula


  1. In a large bowl, mix together the chicken and chermoula and place in the fridge until ready to grill the chicken. Meanwhile prepare the coleslaw

  2. In a large bowl transfer all the ingredients except the cabbage, carrots and almonds. Stir all the ingredient until smooth to make the dressing.

  3. Toss in the shredded cabbage, carrots and toasted almonds. Adjust the seasoning if necessary. Place in the fridge until ready to use.

  4. Heat a chargrilled pan (or BBQ) and cook chicken on each side for 3-4 minutes until cooked through (depending on thickness of the chicken).

  5. Place 2-3 tablespoons of coleslaw on one side of the bun and top with any additional toppings you like. Add the chicken to the burgers and serve.

Serves 4

Recipe and photography by My Moroccan Food: Retrieved at

#Chermoula #Harissa