Moroccan Chicken Burger with Eggplant Aioli

Moroccan Chicken Burger with Eggplant Aioli

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 18, 2019.
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Ingredients

Garlic Roasties

  • 300g potatoes
  • 1 carrot
  • 2 cloves garlic, minced
  • 1/2 Tbsp melted butter

Chicken

  • 1 pack chicken breasts
  • 1 pack Moroccan spices

Burgers

  • 1/4 pack cheese
  • 1 Lebanese cucumber
  • 1 tomato
  • 1 lettuce
  • 1 pack burger buns
  • 2 Tbsp eggplant aioli

Steps

  1. Prep & cook roasties Preheat oven to 220°C. Dice potatoes and carrot 2cm. Toss with garlic and butter on a lined oven tray. Season and roast for about 30 minutes, until tender and golden. Turn once during cooking.
  2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with Moroccan spices and a drizzle of oil. Season.
  3. Prep burger ingredients Slice cheese, cucumber and tomato; separate lettuce leaves and cut in half; cut burger buns in half.
  4. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes, each side (depending on thickness), or until cooked through. Top chicken with a slice of cheese, rest, covered.
  5. Warm buns When roasties have 5 minutes cook time remaining, push to one side of tray and place closed buns on the other side. Return to oven for 5 minutes, until buns are warm and roasties are tender and golden.
  6. Serve buns filled with burger fillings and garlic roasties on the side.

Nutritional Information

Energy 3300 kj
789 kcal
Protein 48.2g
Carbohydrate 76.3g
Fat 30.7g