Cajun Chicken Burger and Chips
with Zesty Pineapple Relish and Lime Dressed Carrot Salad
Al fresco season is upon us at last! For a summery indulgence in the evenings, enjoy this Cajun Chicken Burger and Chips. Definitely not your ordinary chicken burger, it's loaded with flavour from punchy Cajun spice and an easy homemade relish.
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
2 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 sachet(s)
Cajun Spice Mix
1 tin(s)
Pineapple Rings
1 unit(s)
Lime
1 unit(s)
Carrot
40 grams
Wild Rocket
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
1 tbsp
Plain Flour
2 tbsp
Mayonnaise
1 tsp
Sugar
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 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.
Put the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Meanwhile, 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 1-2cm thick.
Put the flour and Cajun style spice mix in a bowl with a good pinch of salt and some pepper and mix together. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour.
Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
While the chicken is frying, remove the pineapple from the tin (keep the tin and juice for later) and cut into small chunks. Zest and halve the lime.
While the chicken is resting, add the pineapple chunks and juice from the tin to the (now empty) pan.
Squeeze in some lime juice and bring up to the boil, then lower to a simmer. Simmer until thickened slightly, 4-5 mins.
Once thickened, stir through a pinch of lime zest and set aside.
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, combine roasted garlic with the mayo (see pantry for amount). Season with salt and pepper and set aside.
In a large bowl, combine a good squeeze of lime with the sugar and olive oil for the dressing (see pantry for both amounts). Toss the carrot ribbons through the dressing and season with salt and pepper.
Halve the burger buns. Pop into the oven to warm through, 2-3 mins.
Spread the garlic mayo over the bun bases. Top with a handful of leaves, then Cajun chicken. Spoon on your pineapple relish and sandwich shut with the bun lids.
Toss the remaining leaves through the dressing bowl with the carrot and serve with your chips alongside.
Enjoy!
