Peri Peri Chicken Burger and Spiced Wedges

Name: Peri Peri Chicken Burger and Spiced Wedges with Tomato Salad and Sriracha Mayonnaise
Total time: 35 min
Yield: 2
Cuisine: Portuguese
Ingredients: 450 grams Potatoes; 1 sachet(s) Peri Peri Seasoning; 1 unit(s) Garlic Clove**; 15 milliliter(s) Cider Vinegar; 4 unit(s) British Chicken Thighs; 125 grams Baby Plum Tomatoes; 15 grams Sriracha Sauce; 2 unit(s) Burger Buns; 4 tbsp Mayonnaise

with Tomato Salad and Sriracha Mayonnaise

Recipe Development TeamPublished on May 16, 2023

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A customer favourite, this Peri Peri Chicken Burger and Spiced Wedges is a tried-and-tested recipe that always wins with a crowd.

Allergens:

Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Peri Peri Seasoning

1 unit(s)

Garlic Clove**

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

4 unit(s)

British Chicken Thighs

125 grams

Baby Plum Tomatoes

15 grams

Sriracha Sauce

2 unit(s)

Burger Buns

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

Not included in your delivery

4 tbsp

Mayonnaise

Nutritional information

Energy (kcal)880 kcal

Energy (kJ)3684 kJ

Fat48.9 g

of which saturates9.6 g

Carbohydrate64.7 g

of which sugars9.5 g

Dietary Fibre5.2 g

Protein50.7 g

Salt1.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

•Garlic Press

•Small Bowl

•Pan

Cooking Instructions and Tips

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.

Add the chicken thighs 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.

Halve the baby plum tomatoes, then pop them into a small bowl with the remaining cider vinegar, 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 frying pan over medium-high heat (no oil).

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, mix together the mayo (see pantry for amount) and sriracha in a small bowl (keep some mayo aside if anyone doesn't want spicy mayo). Season with salt and pepper.

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.