Spicy Jerk Chicken Burger with Maple Slaw

For the chicken burger

• 8 chicken thighs, skin on, bone in
• 50 ml 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

For the maple slaw

• ½ red cabbage, quartered, cored, and shredded
• 1 braeburn apple, cored and grated
• 2 carrots, peeled and grated
• ½ red onion, finely sliced
• 100 ml pure maple syrup (preferably golden syrup for its delicate taste)
• 100 g thick natural yoghurt
• juice of ½ lemon
• 2 tsp english mustard
• 2 tsp maple vinegar

Chicken burger

1. In a food processor, blend jerk seasoning, coconut cream, chilli, spring onions, garlic, and ginger to make the jerk marinade.
2. Add lime zest and juice, season to taste.
3. Cut the thighs down to the bone, smear with jerk marinade, then drizzle with maple syrup.
4. Roast in a preheated oven at 200ºC/180ºC fan for 30 minutes until cooked through, basting with maple syrup occasionally.
5. Remove bones from chicken, then assemble 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, combine maple syrup, natural yoghurt, lemon juice, maple vinegar, and mustard.
3. Season dressing, then mix into the cabbage mixture.
4. Chill the slaw before serving alongside the burger.