Step 1: Preparation
Preheat your oven to 200°C. Slice the potatoes lengthways into 2cm pieces, then cut into 2cm wide chips (peeling is not necessary). Zest and halve the lime. Roughly chop the parsley (including the stalks). Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Quarter the baby plum tomatoes. Grate the cheese. Drain the sweetcorn using a sieve.
Step 2: Cooking the Chips
Place the chips on a large, low-sided, wide baking tray. Drizzle with oil, sprinkle with paprika, and season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast the chips on the top shelf until they turn golden, which should take about 25-30 minutes. Remember to turn them halfway through cooking.
TIP: If necessary, use two baking trays to ensure the chips are spread out nicely.
Step 3: Preparing the Chicken
In the meantime, place the peri peri seasoning on a large plate and season with salt and pepper. Sandwich each chicken breast between two pieces of baking paper or clingfilm, place on a board, then gently bash with the bottom of a saucepan until it’s an even thickness of 2-3 cm. Lay one of the chicken breasts in the spice, then turn to coat both sides evenly. Repeat with the other breast(s). Once fully coated in the spice, set the chicken breast(s) aside for now.
IMPORTANT: After handling raw chicken and its packaging, wash your hands.
Step 4: Cooking the Corn
Heat a large frying pan on medium-high heat (no oil needed). Once the pan is hot, add the sweetcorn and cook until charred, which should take about 5-6 minutes. Stir only twice during this time – you want the sweetcorn to pick up some nice colour. Meanwhile, add the tomatoes, spring onion, parsley, olive oil (see ingredients for amount) and a squeeze of lime juice to a bowl. Once the corn is charred, add it to the bowl of tomatoes and season to taste with salt and pepper. Mix well, taste again and add more salt, pepper or lime juice if needed.
Step 5: Cooking the Chicken
Place the (now empty) frying pan on medium-high heat with a drizzle of oil. Once the oil is hot, add the chicken breasts, reduce the heat to medium and fry until golden brown and cooked through, which should take about 7-8 minutes each side.
IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Once cooked, remove the pan from the heat. Carefully place the cheese on top of the chicken. Cover with a lid (or wrap loosely in foil) then set aside, off the heat, for 3-4 minutes to allow the cheese to melt. Meanwhile, in a small bowl, mix the mayonnaise, garlic (add less if you don’t like raw garlic) and lime zest together.
Step 6: Finish and Serve the Dish
Cut the burger buns in half and place them on the middle shelf of your oven. Warm for 2-3 minutes. Remove from the oven, spread the garlic-lime mayo over the bottom half of the buns and place a piece of chicken on top. Divide half of the rocket between the burgers, then place the top half of the bun on top. Mix the remaining rocket into the charred sweetcorn salad. Serve the burgers with the chips and salad on the side. Enjoy!