Recipe for cumin & cayenne flavoured Chicken breasts, cabbage slaw and Dijon mustard in a rustic bun
800g baby potatoes – cut in half
4 chicken breasts
1 tsp cayenne pepper (optional)
1 tsp cumin
4 Portuguese rolls – cut in half
1/2 cabbage – slice finely
4 spring onion – slice at an angle
2 tbsp yoghurt
2 tbsp mayonnaise
1 tbsp wholegrain mustard
olive oil (from your pantry)
salt and black pepper (from your pantry)
butter (from your pantry)
tin foil (from your pantry)
cling film (from your pantry)
Preparation: Preheat oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle (for the baby potatoes).
Baby potatoes: Place a large saucepan of salted boiling water on high heat. Boil the potatoes for 10 minutes. Drain and set aside. Line a baking tray with tin foil. Lay the potatoes out on the tray in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until golden and soft.
Lemon: Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.
Slaw: Mix these ingredients in a salad bowl – cabbage, spring onions, mayonnaise, yoghurt, lemon zest and season with salt, pepper and lemon juice to taste.
Chicken: Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (7mm). Rub the chicken with olive oil and scatter all over with cayenne pepper (optional), cumin and freshly ground salt and pepper. Place a large frying pan over medium-high heat. Cook the chicken for 3 minutes per side, until cooked through and golden.
Portuguese rolls: Wipe the pan you used to cook the chicken and toast the buns lightly in the pan on medium-high heat.
Assemble the burger: spread the mustard on the bottom bun, top with chicken, slaw and the top bun. Serve with a side of roasted baby potato chips.
YOU MIGHT ALSO LIKE