BBQ Chicken & Onion Chutney Burger
with Creamy Slaw & Moemoe Potato Fries
Moemoe Potatoes - a variety unique to New Zealand, Moemoe potatoes are known for their creamy flesh with streaks of purple. Their smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in fry form, alongside this tender chicken and onion chutney burger for a delicious and vibrant twist!
This recipe is under 650kcal per serving.
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
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
320 g
Chicken Breast
1 packet
Mayonnaise
(May be present: Sesame, Soy, Fish, Eggs)
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Celery
1 sachet
BBQ Seasoning
2 packet
Potato
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Cut moemoe 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 celery.
• 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 through when it’s no longer pink inside.
• Meanwhile, halve burger buns and toast to your liking.
• In a large bowl, combine celery, shredded cabbage mix, mayonnaise, a
drizzle of vinegar and a pinch of salt.
• Stack buns with BBQ chicken, creamy slaw and any remaining chutney glaze.
• Serve with moemoe potato fries. Enjoy!
Little cooks: Take the lead and help build the burgers!
