Quick American Double Chicken & Slaw Burger
with Kumara Fries & Smokey Aioli
Those smokey flavours are magical, they have the unbeatable power to make your mouth water. The chicken is stacked up in a burger and smeared with smokey aioli to cast a spell on your tastebuds. The only way to break the spell is to dig in and devour the fries and chicken burger!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Kumara
2 packet
chicken breast
1 sachet
All-American Spice Blend
1
carrot
2
Burger Bun
(Contains Egg, Gluten(Wheat), Milk, Soy, Wheat; May be present Sesame, Peanut, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
baby leaves
1 packet
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Peel kumara and cut into fries. • Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with olive oil, season with salt and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a large bowl, combine All-American spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat. • Grate carrot.
• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Roughly chop baby leaves. • In a large bowl, combine shredded cabbage mix, baby leaves, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Top each bun base with some slaw and smokey chicken. Spread tops of burger buns with smokey aioli. • Serve with fries and any remaining aioli and slaw. Enjoy!
Little cooks: Take the lead and help build the burgers!