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Easy prep
BBQ

Indian Chicken Burgers with Grilled Apricot Slaw

& Bombay Potatoes

Cooking time

25 minutes

Servings

2/4

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:

  • 4 Chicken thighs
  • 450g Potatoes
  • 100g Shredded green cabbage
  • 100g Spiralized carrots
  • 1 Bunch of mint
  • 1 Lime
  • 28g Dried apricots
  • 60g Tzatziki
  • 2 Classic hamburger buns
  • 9g Bombay potato spice blend (coriander, mustard, turmeric, cumin, kosher salt, black pepper)
  • 8g 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 lime. 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.