Spicy Jerk Chicken Burger with Maple Slaw

Chicken burger:

• 8 chicken thighs, skin on, bone in
• 50ml pure maple syrup (preferably dark syrup for its robust taste)
• 4 large rolls or brioche buns
• Little Gem lettuce
• 1 beef tomato
• 1 mango, stoned, peeled and sliced
• 2 tbsp jerk seasoning
• 4 tbsp coconut cream
• 2 spring onions, finely chopped
• 1 green chilli, deseeded and chopped
• 2 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• Zest and juice of lime

Maple slaw:

• 1⁄2 red cabbage, quartered, cored and shredded
• 1 Braeburn apple, cored and grated
• 2 carrots, peeled and grated
• 1⁄2 red onion, finely sliced
• 100ml pure maple syrup (preferably golden syrup for its delicate taste)
• 100g thick natural yoghurt
• Juice of 1⁄2 lemon
• 2 tsp English mustard
• 2 tsp maple vinegar

Chicken burger

1. In a food processor, make the jerk marinade by blending jerk seasoning, coconut cream, chilli, spring onions, garlic and ginger
2. Add the lime zest and juice and season to taste
3. Cut the thighs down to the bone and smear with jerk marinade, then top with maple syrup
4. Roast in oven 200/180ºC fan for 30 minutes until cooked through, basting with maple
5. Remove the bone from chicken and build each burger with lettuce, mango and tomato

Maple slaw

1. Mix cabbage, apple, carrots and onion in a large bowl
2. In a separate bowl, mix maple syrup, natural yoghurt, lemon juice, maple vinegar and mustard
3. Season and mix in the cabbage mixture
4. Chill, and serve on the side of your burger