Maple Mystic Indian Chicken Sliders with Crunchy Carrot-Jicama Slaw

1
Jeanette Nelson

By
@nelsonjs2

These indian inspired chicken sliders are sweet, spicy, tangy, exotic, saucy- a combination that will throw a party in your mouth!

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
15 Min

Ingredients

  • 2 lb
    fresh ground chicken
  • 1 Tbsp
    pure maple syrup
  • 2 Tbsp
    mango chutney
  • 2 Tbsp
    dried apricots, finely chopped
  • 1 tsp
    roasted ground cumin (mccormick gourmet collection)
  • 1/2 tsp
    roasted ground ginger (mccormick gourmet collection)
  • 1 tsp
    garam masala seasoning
  • 1/4 c
    finely chopped cilantro
  • 2 tsp
    2 teaspoons harissa (north african hot sauce)
  • 1 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • ·
    citrus harissa mayo:
  • 3/4 c
    mayonnaise with olive oil
  • 1 tsp
    minced garlic
  • 1/2 tsp
    roasted ground ginger
  • 1 tsp
    smoked paprika
  • 2 tsp
    harissa (north african hot sauce)
  • 5 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    lime juice
  • 1 Tbsp
    lemon zest
  • ·
    crunchy carrot jicama slaw:
  • 1 Tbsp
    lime juice
  • 2
    cloves of garlic minced
  • 1 tsp
    roasted ground cumin
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground curry powder
  • 1 tsp
    harissa hot sauce
  • 1 tsp
    kosher salt
  • 2 tsp
    golden honey
  • 2 Tbsp
    fresh cilantro, finely chopped
  • 1 c
    jicama, julienned
  • 2 Tbsp
    toasted black sesame seeds
  • 2 c
    carrots, julienned
  • 2 Tbsp
    extra virgin olive oil
  • 1/2 c
    mango chutney, for basting
  • 12
    honey wheat sandwich thins or mini burger buns

How to Make Maple Mystic Indian Chicken Sliders with Crunchy Carrot-Jicama Slaw

Step-by-Step

  1. To make patties, combine the first 11 ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and, using your hands, shape into patties about 3 1/2-inches wide. Cover and refrigerate until ready to grill.
  2. To make the mayo, combine all of the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the burgers.
  3. To make the crunchy carrot-jicama slaw: Combine the lime juice, garlic, cumin, cinnamon, curry powder, harissa hot sauce, and salt in a bowl. Mix well to combine. Add the honey, cilantro, oil, carrots , jicama, and black seseame seeds. Mix well and refrigerate until ready to serve.
  4. Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until chicken is cooked through about 6-7 minutes on each side. During the last few minutes of cooking, baste the patties equally with the mango chutney and place the buns or sandwich thins, cut side down, on the outer edges of the rack to toast lightly.
  5. To assemble the sliders, spread the cut sides of the buns with equal portions of the mayo. On each bun bottom, place a patty and equal portions of the slaw. Add the bun tops and serve. Serves:6, prep time: 30 minutes, grilling time: 12 minutes

Printable Recipe Card

About Maple Mystic Indian Chicken Sliders with Crunchy Carrot-Jicama Slaw

Course/Dish: Chicken




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