Crispy Chicken Burger and Chorizo Chutney
with homemade chips
Sometimes, opposites attract. In this recipe, for example, you'll find soft and warm brioche buns topping a crispy fried chicken burger, while sweet meets heat with a sweet chilli chorizo chutney in this adventurous and delicious dish.
Ingredients
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
320 grams
Chicken Breast
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Sweet Chilli Sauce
1 pack(s)
Breadcrumbs
(Contains Wheat)
125 grams
Radish
120 grams
Salad Leaves
100 grams
Chorizo
(Contains Milk)
1 sachet(s)
Mayo
(Contains Egg, Mustard)
1 unit(s)
Shallot
600 grams
Potatoes
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
1 unit(s)
Egg
1.5 tsp
Sugar
1 tbsp
Oil
Nutrition Values
Utensils
Instructions
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 1cm slices, then into 1cm chips (peeling optional).
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Place a hand on top of the chicken. Slice horizontally to make two thin steaks. Season with salt and pepper.
- Beat one egg (double for 4p) in a medium bowl.
- Season the breadcrumbs with salt and pepper in another bowl.
- Dip the chicken first in egg then in breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Place a pan over high heat with just enough oil to coat the bottom.
- Once hot, lay the crumbed chicken into the pan. Reduce the heat to medium-high.
- Fry until golden brown and cooked through, 8-10 mins. Turn every 2-3 mins, adjusting heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Trim and quarter the radish.
TIP: Cook in batches if necessary.
- Trim the salad leaves. Reserve one leaf per burger then halve the rest lengthways and thinly slice widthways.
- Place a pot over medium-high heat with a drizzle of oil.
- Add the chorizo and shallot. Fry until chorizo starts to brown, 3-4 mins.
- Add half the apple cider vinegar and allow to evaporate.
- Stir in the sweet chilli sauce, 1 tsp sugar (double for 4p) and a splash of water. Simmer for 2-3 mins, then set aside and cover to keep warm.
- In a large bowl for the salad, make a dressing by mixing the remaining apple cider vinegar, mayo, 1 tbsp oil, ½ tsp sugar (double both for 4p), salt and pepper.
- Just before serving, toss the radish and chopped salad leaves through the dressing.
- Season to taste with salt and pepper.
- When everything is almost ready, pop the brioche buns into the oven to warm through, 2-3 mins.
- Spread aioli over the cut side of each bun.
- Top each base bun with reserved salad leaves and crumbed chicken.
- Drizzle over the chorizo chutney, then sandwich closed with top bun.
- Plate the crispy chips and salad alongside.
- Use any remaining aioli for dipping.
