نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

برغر دجاج بتوابل جيرك مع سلطة الملفوف والأناناس

American 20 Mins Prep · 20 Mins Cook

To make the spice mix, place all the ingredients in a spice grinder and grind until fine. Set aside.
Preheat the oven to 180°C, gas mark 4.
Place the chicken breasts between two sheets of cling film and flatten them using a frying pan.
Place the flour and water in a bowl and mix to form a paste. Place the breadcrumbs in another bowl.
Season the chicken with the jerk spice mix then dip into the flour paste followed by the breadcrumbs. Place on a baking sheet. Roast the chicken pieces for 20 minutes or until golden and crispy. Remove from the oven and sprinkle with more jerk seasoning.
To make the slaw, place the coleslaw in a bowl. Slice the pineapple into thin strips. Chop the coriander. Add both to the slaw and mix.
Slice the burger buns. Spread the mayonnaise on the bottom halves of the buns then top with the chicken and slaw. Replace the tops of the buns and serve immediately.