This mustard-marinated chicken can be chargrilled, barbecued, or baked in the oven. The glazed chicken pieces can be served as is or stacked into burgers such as these.

Serves 5

Mustard maple marinade:
3 Tbsp Accoceberry Espelette smooth mustard
1 Tbsp Escuminac late harvest dark maple syrup
2 Tbsp Forvm Chardonnay vinegar
2 Tbsp extra virgin olive oil (EVO)
2 cloves garlic, crushed
½ tsp La Chinata smoked sweet paprika
500g Mahy Farms skinless, boneless chicken thighs
Sal de Añana Provençal Herb Salt
Freshly ground black pepper

2 cups finely shredded cabbage
2 large carrots, finely grated or shredded
Handful rocket leaves, finely shredded
2 Tbsp Sabato egg mayonnaise
2 tsp Accoceberry Espelette smooth mustard

5 brioche-style burger buns, toasted
100g coppa stagionata
A few whole rocket leaves
Accoceberry Espelette smooth mustard, to serve

To make the marinade, mix together the mustard, maple syrup, vinegar, EVO, garlic and paprika in a small bowl.

Put the chicken pieces in a large, flat, ceramic dish, pour over the marinade and turn the chicken to fully coat. Cover and leave to marinate in the fridge for 30-60 minutes.

To cook the chicken, preheat a chargrill or barbecue to medium-high. Remove the chicken from the marinade; season the chicken with herb salt and pepper on both sides. Place the chicken on the grill to cook for 5-7 minutes, depending on the thickness of the pieces. Turn the chicken and cook for 5-7 minutes more or until browned and cooked through. Alternatively, bake the chicken in the oven at 190°C for 20-25 minutes, depending on the thickness of the pieces.

For the slaw, put all the ingredients into a bowl, season with herb salt and pepper and toss well to combine. Lightly pan fry the coppa until crispy then remove to drain on paper towels.

To assemble the burgers, lay the bun bases on a board. Divide the slaw between the buns and place a couple of slices of coppa on top. Place a hot, glazed piece of chicken onto each, scatter with a few extra rocket leaves and top with the bun lids. Serve immediately with extra mustard on the side.

Recipe by Julie Le Clerc



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