BBQ Chicken Burger & Onion Chutney
with Creamy Slaw & Fries- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
Juicy chicken seasoned with a barbecue zap is a smokey dream come true for your taste buds. Place it in a fresh bun, serve with classic fries and glaze the chicken with an onion chutney to elevate these burgers to the next level.
Ingredients
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat, May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut; )
320 g
Chicken Breast
1 packet
Onion Chutney
(Contains: Sulphites; )
1 sachet
BBQ Seasoning
2 packet
Potato
1 packet
Shredded Cabbage Mix
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine BBQ seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and turn to coat. Set aside.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add onion chutney and a splash of water, gently turning chicken to coat. TIP: Chicken is cooked when it’s no longer pink inside.
• Meanwhile, halve burger buns and toast to your liking. • In a large bowl, combine cucumber, shredded cabbage mix, mayonnaise, a drizzle of vinegar and a pinch of salt. • Place BBQ chicken on top of buns and spoon over any remaining glaze. Top with creamy slaw. • Serve with fries. Enjoy! Little cooks: Take the lead and help build the burgers!
