Middle Eastern Chicken Burger & Zesty Fries
with Caramelised Onion & Garlic Yoghurt
Did you say chermoula chicken, for burger night? The answer is yes and we can’t wait to take a big bite out of this Middle Eastern chicken burger, layered with garlic yoghurt and caramelised onion. If you have any garlic yoghurt left over, feel free to dip the zesty fries in for some fun!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
lemon pepper spice blend
½
Onion
2 clove
garlic
1 packet
chicken breast
1 sachet
chermoula spice blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
2
Burger Bun
(Contains Egg, Gluten(Wheat), Milk, Soy, Wheat; May be present Sesame, Peanut, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. • When the fries are done, remove tray from the oven and sprinkle with lemon pepper spice blend. Toss fries to coat.
• While the fries are baking, thinly slice onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine chermoula spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper, then set aside. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread burger bun bases with some garlic yoghurt. Top with Middle Eastern chicken, some mixed salad leaves and caramelised onion. • Serve with zesty fries and the remaining garlic yoghurt. Enjoy!