Pulled Chicken Burgers with Kumara Chips

Description

Pulled chicken is simple to make, super economical and very delicious. It’s also mostly hands-off cooking, so it’s perfect for busy weeknights. It’s delicious in burgers, but it also works brilliantly in tacos and wraps, as part of a tasty bowl dinner with rice and salad or in a cheesy quesadilla.

Ingredients

• 1 onion, diced
• 4 cloves of garlic, diced
• 2 teaspoons of ground cumin
• 2 teaspoons of smoked paprika
• 2 teaspoons of ground coriander
• 1 teaspoon of dried oregano
• 400g can crushed tomatoes
• 300ml chicken stock, or beef stock
• 1 teaspoon of sugar
• 1 kg of chicken breast, around 3 pieces
• 3-4 kumara
• salt, to season
• pepper, to season
• olive oil, for sautéing and roasting

To serve

• brioche sesame buns, toasted
• mixed lettuce leaves
• cucumber, sliced
• red onion, thinly sliced

Equipment

Instructions

• Add a generous glug of oil to a large pan with a lid. Add the onion and sauté until tender. Add the garlic and cook for another minute.
• Add the spices to the pan and stir for 30–60 seconds until fragrant. Pour in the stock and tomatoes and sprinkle over the sugar. Stir, and then add in the chicken breast.
• Bring to a boil. Immediately lower to a simmer and cook covered for 20–25 minutes until chicken is cooked through.
• Remove chicken. Leave it to sit for a few minutes before placing on a chopping board and using two forks to pull the meat apart and shred it.
• Raise the heat under cooking liquid and cook uncovered for a further 20 minutes until reduced by half and darkened.
• Use a stick blender to roughly blitz the cooking liquid to create a sauce. It doesn’t need to be perfectly smooth. Aim to puree about ¾. Taste and season as needed. Add the chicken back into the sauce and mix well.
• While the sauce is cooking, preheat the oven to 200°C. Cut the kumara into thick chips, drizzle with oil and bake for 30–35minutes until browned and tender.
• To assemble the burgers, pile some of the pulled chicken into toasted sesame brioche buns. Add lettuce, cucumber and red onion.

Notes

Contains gluten.
Recipe credit: Kelly Gibney