Smokey Louisiana Chicken Burger
with Crunchy Slaw & Kumara Fries
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, of course, to dig in and devour the kumara 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
1 packet
chicken breast
2 bun
Butter Burger Buns
(Contains Egg, Gluten, Milk, Soy; May be present Peanut, Tree Nuts, Sulphites, Sesame. )
1
carrot
1 bag
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1
Kumara
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Peel and cut kumara into fries. • Place fries on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Grate the carrot. Cut chicken breast into thin strips. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine chicken strips, Louisiana spice blend, a pinch of salt and a drizzle of olive oil.
• When fries have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken strips until cooked through, 3-4 minutes each side. • Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a large bowl, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil. Season. • Top each bun with slaw and smokey Louisiana chicken strips. Spread top halves of burger buns with some smokey aioli. • Serve with kumara fries and any remaining smokey aioli and slaw. Enjoy!