Pulled Chicken and Bacon Burgers
with Wedges and Tangy Salad
.
The quantities provided above are averages only.
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
15
Cider Vinegar
(Contains Sulphites)
4
British Streaky Bacon
1
Baby Gem Lettuce
2
Burger Buns
½
Red Chilli
4
British Chicken Thighs
1
Carrot
64
BBQ Sauce
1
Mayonnaise
450
Potatoes
Not included in your delivery
25000
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potato into 2cm wide wedges (no need to peel). Pop on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and bake on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking. TIP: Use 2 baking trays if necessary - you want them spread out.
Put the water (see ingredients for amount) in a large saucepan over high heat. Add the BBQ sauce and half the cider vinegar. Halve the chilli lengthways, deseed then finely chop. Add as much chilli as you like to your pan and season with salt and pepper. Bring the stock to the boil, giving it a good stir to ensure everything is combined.
Once the stock is boiling, lower the heat to medium, add the chicken thighs into the liquid and cover the pan with a lid. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove the pan from the heat and transfer the chicken to a plate. Meanwhile, pop your frying pan back on medium high heat and add a drizzle of oil. Lay in the bacon rashers and fry until crispy and brown, 1-2 mins on each side. Remove to a plate lined with kitchen roll. Carry on with the rest of the recipe as instructed.
Trim and peel the carrot, then pull a vegetable peeler lengthways along the carrot to make long thin ribbons. Add the carrot to a mixing bowl. Trim the root from the baby gem lettuce. Take off one leaf per person and reserve - these will go in each burger. Halve the remaining lettuce lengthways. Thinly slice widthways. Add this to the bowl with the carrot.
In a bowl, combine the mayonnaise with the remaining white wine vinegar, and a pinch of salt and pepper. Halve the burger buns. Heat in your oven 5 mins before the wedges are ready. Once the chicken is cooked and out of your pan, boil the remaining liquid vigorously on high heat until reduced to a thick sauce, 3-4 mins. Tip: Stir frequently to stop it burning! Remove from the heat.
Use two forks to shred the chicken as finely as you can. Return the shredded chicken to the pan with the reduced BBQ sauce mixture. Give it a stir to ensure the chicken is well coated in all that flavour! Add the mayonnaise dressing to the bowl with the lettuce and carrot and toss to combine. Fill the burger buns with the pulled chicken,bacon , top with the reserved lettuce and serve alongside the wedges and tangy salad. Dig in!
MOD Step 3:
If you've decided to add bacon to you're a meal. While the chicken is cooking, pop your frying pan back on medium high heat and add a drizzle of oil. Lay in the bacon rashers and fry until crispy and brown, 1-2 mins on each side. Remove to a plate lined with kitchen roll. Carry on with the rest of the recipe as instructed.
MOD Step 6:If you've added bacon to you're meal, Fill the burger with the pulled chicken, bacon and reserved lettuce serve alongside the wedges and tangy salad. Dig in!
