Peri Peri Chicken Breast Burger and Wedges
with Sriracha Mayonnaise, Tomato and Baby Leaf Salad
A popular spice blend in Portuguese cuisine, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano, perfect for flavouring chicken with. Sandwich into a burger bun with spicy mayo for a kick of heat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
1 unit(s)
Garlic Clove
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
British Chicken Breasts
125 grams
Baby Plum Tomatoes
16 milliliter(s)
Sriracha Sauce
2 unit(s)
Burger Buns
(Contains: Wheat, Barley, Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
4 tbsp
Mayonnaise
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).
Pop them onto a large baking tray. Drizzle with oil, sprinkle over half the peri peri seasoning, then season with salt and pepper. 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, peel and grate the garlic (or use a garlic press).
In a large bowl, mix together the garlic, the remaining peri peri seasoning, half the cider vinegar and a drizzle of olive oil.
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 it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the chicken breasts to the bowl and season with salt and pepper. Mix well, then set aside to marinate for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
While the chicken marinates, halve the baby plum tomatoes.
Put the remaining cider vinegar in a medium bowl and add a drizzle of olive oil and a pinch of sugar (if you have any). Season with salt and pepper. Mix together, then set aside.
Heat a large frying pan on medium-high heat (no oil). Season the chicken with salt and pepper.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins 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 cooks, mix together the mayo (see pantry for amount) and sriracha in a small bowl. Season with salt and pepper.
Make kid friendly: Keep some mayo aside if anyone doesn't want spicy mayo.
Just before the wedges are cooked, halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Add the baby leaves and tomato to the dressing and toss together.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.
When everything's ready, spread the sriracha mayo over the bun bases (or regular mayo if you've kept some sriracha free).
Top with the peri peri chicken, then sandwich shut with the bun lids.
Serve with the wedges, tomato and baby leaf salad and any remaining mayo alongside.
