Cajun Chicken Burger and Chips

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Put the flour and Cajun style spice mix in a bowl with a good pinch of salt and some pepper and mix together. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. 

Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

While the chicken is frying, remove the pineapple from the tin (keep the tin and juice for later) and cut into small chunks. Zest and halve the lime.

While the chicken is resting, add the pineapple chunks and juice from the tin to the (now empty) pan.

Squeeze in some lime juice and bring up to the boil, then lower to a simmer. Simmer until thickened slightly, 4-5 mins. 

Once thickened, stir through a pinch of lime zest and set aside.

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. 

In a small bowl, combine roasted garlic with the mayo (see pantry for amount). Season with salt and pepper and set aside. 

In a large bowl, combine a good squeeze of lime with the sugar and olive oil for the dressing (see pantry for both amounts). Toss the carrot ribbons through the dressing and season with salt and pepper. 

Halve the burger buns. Pop into the oven to warm through, 2-3 mins.