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Easy prep
BBQ

Indian Chicken Burgers with Grilled Apricot Slaw

& Bombay Potatoes

Cooking time

25 minutes

Servings

4

Calories

860 /serving

Dried fruits 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 that sings with July’s best 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 Mild tandoori spice blend (cardamom, bay laurel leaf, black pepper, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

Contains: Egg, Gluten, Milk, Mustard, Sulphites, Wheat

You will need:

Large grill pan
Sheet pan
Oil
Salt & pepper
Parchment paper
Aluminum foil
Total Fat
29 g
Saturated Fat
5 g
Sodium
1330 mg
Total Carbs
104 g
Sugars
20 g
Protein
50 g
Fibres
11 g
Preparation
a picture
Cook the potatoes
Preheat the oven to 450°F. Heat your BBQ on high, making sure to oil it first. Cut the potatoes into bite-sized 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.
a picture
Cook the chicken
While the potatoes cook, pat the chicken dry with paper towel; season with the tandoori spice blend and season with S&P. Add the chicken* to the BBQ (or to a large grill pan, heating a drizzle of oil on medium-high first). Cook (partially covered if using a pan), 4 to 6 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan (if using).
a picture
Mise en place & toast the buns
While the chicken cooks, pick the mint leaves from the stems; finely chop the leaves. Juice the limes. Place the buns cut sides down on the BBQ (or in the pan of fond on medium-high). Toast, 1 to 2 minutes, until lightly browned. Remove from the heat.
a picture
Cook the apricots
Heat the reserved pan of fond on medium-high (if using). In a small bowl, toss the apricots with a drizzle of oil and season with S&P. Using tongs, place a small sheet of aluminum foil over the BBQ grates; add the apricots to the BBQ (or reserved pan) and cook, 1 to 2 minutes per side, until slightly charred. Transfer to a chopping board and roughly slice.
a picture
Make the slaw
In a large bowl, combine 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.
a picture
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 remaining mint. Bon appétit!

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