The Fiery Marmite-Glazed Chicken Burger
Hot, sticky Marmite glazed chicken? Yes please! Prepare your taste buds for double heat. You'll pack the glaze with a cayenne pepper punch, before bringing fire to the chips with chilli.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt, Pepper, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Take your chicken out of the fridge, open the packet and let it air
Cut your potatoes (skins on) into chips
Cut your pepper[s] in half (scrape the seeds and pith out with a teaspoon)
Add the chips to one side of a baking tray (or two!)
Add the halved pepper, cut-side down, to the other side and press down with your hand to flatten it
Add a drizzle of vegetable oil and a pinch of salt and pepper to the chips and give everything a good mix up
Put the tray[s] in the oven for 30 min or until the chips are golden and the pepper has softened
Meanwhile, combine your honey with your Marmite, cayenne pepper (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water in a bowl and give everything a good mix up – this is your fiery Marmite glaze
Cut your chicken breast portion[s] into strips
Add your cornflour to a separate bowl with a pinch of salt and pepper
Add the chicken strips and give everything a good mix up – this is your coated chicken
Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat
Slice your brioche buns in half
Once hot, add the brioche halves to the pan, cut-side down, and cook for 3-4 min or until toasted and golden
Tip: Cooking for 3 or more? You may need to do this in batches!
Once golden, transfer to a plate and set aside for later
Return the pan to a high heat with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan)
Once hot, add the coated chicken and cook for 10-12 min, turning frequently, or until golden and cooked through (no pink meat!) – this is your crispy chicken
Tip: Add more oil to the pan if it is looking a little dry
Meanwhile, slice your red chilli[es] finely
Once done, transfer the crispy chicken to a plate covered with kitchen paper and carefully pour away any excess oil
Return the pan to a low heat, add the fiery Marmite glaze and cook for 30 secs or until starting to thicken
Return the crispy chicken to the pan and give everything a good mix up until nicely coated in the glaze – this is your fiery Marmite-glazed chicken
Wash your salad, then pat it dry with kitchen paper
Fill your toasted brioche buns with a dollop of mayo, a roasted pepper half, the fiery Marmite-glazed chicken and the salad
Serve the chips to the side and garnish with the chilli rounds (can't handle the heat? Go easy!) – these are your chilli fries
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 † (celery, egg, gluten, mustard, soya).
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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