Peri Peri Chicken Burger and Spiced Wedges with Bacon
with tomato salad and sriracha aioli
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Spicy
Allergens:
Sulphites
•Milk
•Egg
•Soya
•Wheat
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
17.5 grams
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Garlic
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
320 grams
Irish Chicken Breast
1 sachet(s)
Sriracha
2 unit(s)
Brioche Buns
(Contains: Milk, Egg, Soya, Wheat May be present: Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
2 unit(s)
Tomato
130 grams
Irish Bacon
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4183 kJ
Energy (kcal)1000 kcal
Fat39.4 g
of which saturates9.5 g
Carbohydrate106.4 g
of which sugars16.2 g
Dietary Fiber9.1 g
Protein61.9 g
Salt6.9 g
Potassium1218.3 mg
Calcium18.8 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a lined baking tray.
- Drizzle with oil, then season with half the peri peri spice, salt and pepper. Toss to coat.
- Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Place a hand on top of the chicken and slice through to make thin steaks.
- In a bowl, mix together garlic, remaining peri peri spice, half the apple cider vinegar and a drizzle of oil.
- Add the chicken and season with salt and pepper. Set aside to marinate, 5 mins. IMPORTANT: Wash hands and equipment after handling raw meat.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the bacon, 3-4 mins on each side. Remove once cooked. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Return the pan to medium-high heat. Add the chicken steaks and season with salt and pepper.
- Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.
4
- Meanwhile, cut the tomato into 2cm chunks.
- Toss the tomatoes with the remaining apple cider vinegar, a drizzle of oil and a pinch of sugar. Season to taste with salt and pepper.
- Mix the sriracha (add less if you don't like spice) and aioli together in a bowl.
5
- Pop the buns into the oven to warm, 2-3 mins.
6
- When everything's ready, spread the sriracha aioli over the bun bases.
- Top with bacon and peri peri chicken, then close the bun lids.
- Serve with the wedges, tomato salad and any remaining sriracha aioli alongside.
