Persian-Spiced Chicken Burgers with Veggie Chips and Sweet Spiced Tomato Aioli

Steps

1. Preheat oven to 225°C. Line two oven trays with baking paper. Preheat BBQ hot plate or grill to high (if using). In a medium bowl, combine Persian spice mix, salt, lemon zest and juice, garlic, oil and coriander and mix well. Pat chicken dry with paper towels, remove any extra fat, place into bowl with marinade and toss to coat well. Set aside to marinate at room temperature for 10 minutes.
2. Toss kumara and carrot fries with a drizzle of olive oil on first prepared tray. Season with salt and roast for 20-25 minutes, or until tender and golden. Turn once during cooking. Tear apart lettuce leaves; thinly slice tomatoes; cut buns in half horizontally.
3. When fries have 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 3-4 minutes each side (depending on thickness), or until cooked through and golden brown. Set aside, covered, to rest for 3 minutes before slicing against the grain.
4. Place buns, cut-side-up, on second prepared tray and bake for about 4 minutes, or until warmed through. Alternatively, turn oven to high grill after removing fries and grill buns for 1-2 minutes, until golden and toasted.
5. In a small bowl, combine sweet spiced relish (if using) with mayonnaise.
6. To serve, spread bottom side of bun with sweet spiced tomato aioli (or of each, if kept separate). Top with a few slices of persian-spiced chicken, 1-2 lettuce leaves and a few slices of tomato. Serve fries on the side.