Gluten Free Spicy Coconut Chicken Burger With Mayo
This tropical gluten free burger will have you dreaming of palm trees. You'll char spicy, zingy coconut chicken in a hot pan for extra smoky flavour, before serving with sunshine mayo and pickled chillies for heat.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Cut your sweet potato[es] and potato[es] (skins on) into fries
Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp
Slice half your chilli[es] finely into rounds (you'll use the rest later!)
Zest your lime[s], and cut in half
Peel your garlic
Combine 1 tsp [1 1/2tsp] [2 tsp] sugar in a small bowl with the juice of half the lime[s] and the chilli rounds and set aside – this is your quick-pickled chilli
Add the remaining chilli (can't handle the heat? Go easy!) and the peeled garlic to a food processor with the lime zest, ground smoked paprika, ground turmeric, creamed coconut, ginger paste and the juice of the remaining lime
Add 1 tbsp [1 1/2tbsp] [2 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] water and a generous pinch of salt and pepper and blitz until smooth – this is your coconut marinade
Tip: Don't have a food processor? Chop the ingredients and grind to a paste in a pestle & mortar instead!
Add your mayo to a bowl with half the coconut marinade (you'll use the rest later!) – this is your sunshine mayo
Slice through the thickest part of your chicken breast portion[s], being careful not to cut all the way through to the other side and open it out like a book, cover with cling film and bash with a rolling pin until you have an even thickness – this is your butterflied chicken
Add the butterflied chicken to a large bowl with the remaining coconut marinade and give everything a good mix up – this is your coconut marinated chicken
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the coconut marinated chicken and cook for 6 min on each side or until slightly charred and cooked through (no pink meat!) – this is your spicy coconut chicken
Slice your gluten free brioche buns in half
Add the brioche halves to a baking tray and put the tray in the oven for 4-5 min or until warmed through
Wash your baby leaf salad and pat dry with kitchen paper
Fill the warmed brioche with a handful of baby leaf salad, the spicy coconut chicken, a dollop of sunshine mayo and the quick-pickled chilli (not a fan of spice? Just add a little!), reserve the pickling liquid from the pickled chilli
Serve the remaining baby leaf salad with a drizzle of olive oil and the reserved pickling liquid and set the fries and any remaining sunshine mayo to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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