Peri Peri Chicken Burger and Chips
with Charred Sweetcorn Salad and Zesty Roasted Garlic Mayo
Inspired by some of the world's most popular street food, this tasty Peri Peri Chicken Burger and Chips is perfect for a casual sharing-style dinner.
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
½ unit(s)
Lime
1 bunch(es)
Flat Leaf Parsley
160 grams
Sweetcorn
40 grams
Mature Cheddar Cheese
(Contains Milk)
125 grams
Baby Plum Tomatoes
2 unit(s)
British Chicken Breasts
1 sachet(s)
Peri Peri Seasoning
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
Nutritional information
Utensils
Instructions
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). Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
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.
Roast the garlic parcel until soft, 10-12 mins.
Meanwhile, zest and halve the lime (see ingredients for amount). Roughly chop the parsley (stalks and all).
Drain the sweetcorn in a sieve. Grate the cheese.
Quarter the baby plum tomatoes.
In a medium bowl, combine the tomatoes, parsley, olive oil for the dressing (see pantry for amount) and a squeeze of lime juice. Season with salt and pepper.
Heat a drizzle of oil in a large frying pan on high heat.
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.
Once the corn is charred, add to the tomato bowl. Mix well, then taste and add more salt, pepper and lime juice if needed.
Next, 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 2-3cm thick.
Season the chicken with salt and pepper, then sprinkle both sides evenly with the peri peri seasoning. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Return the (now empty) frying pan to 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 sprinkle the cheese over the chicken. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.
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, mix the roasted garlic with the mayonnaise and lime zest.
Halve the burger buns and pop them into the oven to warm through, 2-3 mins.
When everything's ready, spread the zesty mayo over the bun bases, then top with the cheesy chicken and a handful of rocket. Sandwich shut with the bun lids.
Add the remaining rocket to the charred corn salad and toss to combine, then serve alongside your chips and burgers.
Enjoy!
