Peri Peri Chicken Burger and Chips
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Peri Peri Chicken Burger and Chips

Peri Peri Chicken Burger and Chips

with Charred Sweetcorn Salad and Zesty Garlic Mayo

Allergens:
Milk
Egg
Mustard
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

½ unit(s)

Lime

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

40 grams

Mature Cheddar Cheese

(Contains Milk)

160 grams

Sweetcorn

1 sachet(s)

Peri Peri Seasoning

2 unit(s)

Chicken Breasts

32 grams

Mayonnaise

(Contains Egg, Mustard)

2 unit(s)

Burger Buns

(Contains Cereals containing gluten May contain Milk, Egg, Soya)

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)3241 kJ
Energy (kcal)775 kcal
Fat22.9 g
of which saturates7 g
Carbohydrate86 g
of which sugars12 g
Protein57.5 g
Salt2.05 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Zest and halve the lime. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Quarter the baby plum tomatoes. Grate the cheese. Drain the sweetcorn in a sieve.

2

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

3

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick.

Season the chicken with salt and pepper, then sprinkle both sides evenly with the peri peri seasoning. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

4

Heat a large frying pan on high heat (no oil).

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Meanwhile, add the tomatoes, parsley, olive oil for the dressing (see pantry for amount) and a squeeze of lime juice to a bowl.

Once the corn is charred, add to the bowl and season with salt and pepper. Mix well, then taste and add more salt, pepper and lime juice if needed.

5

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

Once hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove the pan from the heat and carefully place the cheese on top of the chicken. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

Meanwhile, in a small bowl, mix the mayonnaise, garlic (add less if you don't love raw garlic) and lime zest together.

6

Halve the burger buns. Pop them onto a baking tray and into the oven to warm through, 2-3 mins.

When everything's ready, spread the zesto mayo over the bun bases, then top with the cheesy chicken, a handful of rocket and the bun lids.

Stir the remaining rocket into the charred sweetcorn salad and serve alongside your chips and burgers.

Enjoy!