BBQ Indian-Spiced Chicken Thigh Burgers
with Apricot-Mint Slaw & Roasted Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
790 /serving
You’ll be sweet on the taste of dried fruit in this savoury summer dish. Thinly sliced apricots join with cabbage, carrots and fresh mint—plus a spritz of lime—for an unusual slaw that’s bursting with cheerful flavours. It’s a foil for tandoori-flavoured chicken thighs done on the barbecue to seal in the spices. Sandwich the meat in toasty buns and serve with roasted potatoes, along with a dollop of raita for an extra reward.
We will send you:
- 4 Chicken thighs
- 450g Potatoes
- 100g Shredded cabbage
- 100g Matchstick carrots
- 1 Bunch of mint
- 1 Lime
- 28g Dried apricots
- 60g Garlic-cucumber yogurt (raita)
- 2 Classic hamburger buns
- 12g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
BBQ (or grill pan)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
5 g
Sodium
1240 mg
Total Carb
102 g
Sugars
20 g
Protein
49 g
Fibre
10 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil and ⅓ of the spices. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the grill pan, if using.
Mise en place & grill the buns
Meanwhile, pick the mint leaves off the stems; finely chop the leaves. Juice the lime. Add the buns, cut-sides down, to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 1 to 2 min., until lightly browned. Transfer to a plate.
Make the slaw
Thinly slice the apricots. In a large bowl, combine the carrots, cabbage, apricots, lime juice, ¾ of the mint, a drizzle of oil and S&P.
Plate your dish
Divide the potatoes and bun bottoms between your plates. Top each bun bottom with the raita, chicken, a spoonful of the slaw and a bun top. Serve the 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.
