Peri Peri Chicken Burger with Spicy Potato Wedges - and the proper way to chop an onion

I made this for dinner with my boyfriend one evening based on a recipe from the Giraffe recipe book. I marinaded the chicken in a homemade peri peri sauce which I served in a bun with spicy potato wedges.

For the peri peri sauce you need:

1 onion, finely chopped

2 garlic cloves, crushed

zest and juice of 1 lemon

1 tsp chilli flakes

1 fresh red chilli, deseeded and finely chopped

1 tsp dried oregano

1 tsp paprika

2 tbsp olive oil

But first things first - slice some potatoes into wedges and place on foil in a large roasting tin so they have enough room to sit side by side.

Sprinkle with paprika and cook in the oven at 180C for about an hour, turning once or twice.

Now make the peri peri sauce. I learnt the proper way - or at least, the fastest way - to chop an onion when I took a burger-making class at the Atelier des Chefs. Cut the onion in half then place it on your chopping board cut-side down. Using a small sharp paring knife, finely slice through the onion lengthways, stopping just before the top, so the slices are still attached and sort of fan out.

 Then slice through across the other direction and you will have a finely diced onion. Handy tip!

The easiest way to crush garlic is to use the flat of a large knife. Place the knife on top of the garlic clove and bash down on the knife a couple of times to flatten the garlic.

Then use the very tip of the knife in a scratching motion to finely shred the crushed garlic.

Place all the ingredients for the peri peri marinade in a bowl and mix.

Place the chicken in the marinade and coat.

Cook in the oven for 15-20 minutes with the marinade poured over the top.

The potato wedges should be done...

I decided to serve my spicy chicken in a bread roll with the potato wedges - it tasted really good. If you have time you can leave the chicken in the marinade overnight.