Peri Peri Chicken Burger
with Charred Sweetcorn Salad and Spicy Chips
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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
Potatoes
½
Lime
1
Flat Leaf Parsley
1
Spring Onion
1
Garlic Clove
125
Baby Plum Tomatoes
45
Mature Cheddar Cheese
(Contains Milk)
150
Sweetcorn
1
Smoked Paprika
1
Peri Peri Seasoning
2
British Chicken Breasts
1
Mayonnaise
2
Burger Buns
20
Wild Rocket
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips (no need to peel). Zest and halve the lime. Roughly chop the parsley (stalks and all). Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Quarter the baby plum tomatoes. Grate the cheese. Drain the sweetcorn in a sieve.
Pop the chips onto a large, low-sided, wide baking tray. Drizzle with oil, sprinkle over the paprika and season with salt and pepper. Toss to coat then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the chips nicely spread out.
Meanwhile, pop the peri peri seasoning onto a large plate and season with salt and pepper. Sandwich each chicken breast between two pieces of baking paper or clingfilm, pop on a board, then give it a gentle bash with the bottom of a saucepan until it’s an even thickness of 2-3 cm. Lay one of the chicken breasts in the spice, then turn to coat both sides evenly. Continue with the other breast(s). Once fully coated in the spice, leave the chicken breast(s) to one side for the moment. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Meanwhile, add the tomatoes, spring onion, parsley, olive oil (see ingredients for amount) and a squeeze of lime juice to a bowl. Once the corn is charred, add it to the bowl of tomatoes and season to taste with salt and pepper. Mix well, taste again and add more salt, pepper or lime juice if needed.
Put the (now empty) frying pan on medium-high heat with a drizzle of oil. Once the oil is hot, lay in the chicken breasts, turn the heat down to medium and fry until golden brown and cooked through, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove the pan from the heat. Carefully place the cheese on top of the chicken. Cover with a lid (or wrap loosely in foil) then set aside, off the heat, for 3-4 mins for the cheese to melt. Meanwhile, in a small bowl, mix the mayonnaise, garlic (add less if you don't like raw garlic) and lime zest together.
Cut the burger buns in half and pop them on the middle shelf of your oven. Warm for 2-3 mins. Remove from the oven, spread the garlic-lime mayo over the bottom half of the buns and place a chicken piece on top. Divide half of the rocket between the burgers, then place the top half of the bun on top. Mix the remaining rocket into the charred sweetcorn salad. Serve the burgers with the chips and salad on the side. Enjoy!
