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Easy prep

Indian Chicken Burgers

with Grilled Apricot Slaw & Bombay Potatoes

Cooking time

25 minutes




860 /serving

Dried fruit bring a delightfully sweet taste to any dish. Smoky tandoori-spiced chicken is stepping in today as our excuse to chow down on a grilled dried apricot, cabbage, carrot and mint slaw bursting with flavours. Sandwich it all between two toasted buns and serve with Bombay-spiced potatoes on the side and a dollop of tzatziki for good measure.

We will send you:

  • 8 Chicken thighs
  • 900g Potatoes
  • 200g Shredded green cabbage
  • 200g Spiralized carrots
  • 1 Bunch of mint
  • 2 Limes
  • 56g Dried apricots
  • 120g Tzatziki
  • 4 Classic hamburger buns
  • 18g Bombay potato spice blend (coriander, mustard, turmeric, cumin, kosher salt, black pepper)
  • 16g Tandoori spice blend (cardamom, bay leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

Contains: Egg, Milk, Mustard, Sulphites, Wheat

You will need:

Large grill pan (or large pan)
Sheet pan
Salt & pepper
Parchment paper
Total Fat
29 g
Saturated Fat
5 g
1330 mg
Total Carbs
104 g
20 g
50 g
11 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with the Bombay potato spice blend. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Cook the chicken
While the potatoes cook, in a large grill pan (or large pan), heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the tandoori spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place & toast the buns
While the chicken cooks, pick the mint leaves from the stems; finely chop the leaves. Juice the limes. Once the chicken is done, heat the reserved pan of fond on medium-high and, working in batches, add the buns cut-sides down. Toast, 1 to 2 minutes, until lightly browned. Transfer the buns to a plate and reserve the pan.
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Cook the apricots
In a small bowl, toss the apricots with a drizzle of oil and season with S&P. In the reserved pan, on medium-high, add the apricots and cook, 1 to 2 minutes per side, until slightly charred. Transfer to a chopping board and cut into roughly ¼ inch slices.
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Make the slaw
In a large bowl, combine the carrots, cabbage, apricots and ¾ of the mint. Add as much of the lime juice as you’d like; drizzle with oil and season with S&P to taste.
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Finish & serve
Divide the toasted bun bottoms between your plates. Top with the tzatziki, chicken, a spoonful of the slaw and bun tops. Serve with the potatoes and any remaining slaw on the side. Garnish the potatoes with the remaining mint. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.