Curried Apricot Jam Crispy Chicken and Bacon Buns
with Potato Wedges and Rocket Salad
- Egg
- Cereals containing gluten
- Milk
- Rye
- Wheat
- May contain traces of allergens
- Sesame
This Curried Apricot Jam Crispy Chicken and Bacon Sandwich isn't your regular chicken and bacon sandwich. It's loaded with sweet apricot jam, garlic mint mayo and tandoori spiced crispy chicken, served with wedges on the side.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
2 unit(s)
British Chicken Breasts
1 sachet(s)
Tandoori Masala Mix
1 sachet(s)
Dried Mint
2 unit(s)
Burger Buns
(Contains: Egg, Cereals containing gluten, Milk, Rye, Wheat May contain traces of: Sesame)
27 grams
Apricot Jam
40 grams
Wild Rocket
4 rasher(s)
British Streaky Bacon
Not included in your delivery
1 tbsp
Plain Flour
3 tbsp
Mayonnaise
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Cut the tomato into 1cm chunks. Pop into a large bowl, drizzle over some oil and season with salt and pepper. Set aside.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick.
In a large bowl, add the tandoori masala mix and flour (see pantry for amount). Add a good pinch of salt and some pepper and mix. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the wedges have 10 mins remaining, lay the bacon onto a lined baking tray. Bake on the middle shelf of your oven, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Lay a chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts.
Heat a drizzle of oil in a large 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.
Meanwhile, once the garlic is roasted, remove from the oven and allow it to cool a little.
Once cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Pop it into a bowl with the dried mint and mayo (see pantry for amount) and mix.
Once the chicken is cooked, add the honey (see pantry for amount) to the pan and turn the chicken so it's nicely glazed. Transfer to a board and allow to rest for a couple of mins.
Halve the buns and toast in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
Transfer the buns to your plates and spread the garlic mint mayo onto the bases. Spread the apricot jam on the lids.
Slice the chicken widthways and lay it onto the bun bases, then top with a the bacon and a small handful of rocket. Sandwich shut with the bun lids.
Add the remaining rocket to the tomato bowl and toss together. Serve the salad and wedges alongside.
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