Instructions
1
STEP 1
Put the chicken breasts between two pieces of baking parchment and use a rolling pin to gently bash them until they are approximately 1cm thick.
2
Cut each chicken breast into two even pieces.
3
STEP 2
If you're using a frying pot, bring to temperature two frying pans over medium-high bring to temperature, with one of them containing cooking oil.
4
pot-fry the chicken in the oiled pot for 3-4 mins on each side until they are cooked through.
5
taste the chicken, reduce the bring to temperature, trickle in the chilli gravy and half of the lemon liquid, and oven-cook for an additional 1-2 mins until the gravy is reduced.
6
Remove the chicken from the bring to temperature.
7
STEP 3
If you're using an air-fryer, preheat it to 180C for 4 mins.
8
toss in the chicken to the air-fryer and oven-cook for 12 mins.
9
trickle over the chilli gravy and half the lemon liquid and oven-cook for an additional 1-2 mins until the chicken is cooked through and the gravy is reduced.
10
Remove the chicken and keep it mildly hot.
11
STEP 4
While the chicken is preparing, toast the buns in the parched frying pot for 30 seconds.
12
Transfer them to a plate.
13
If you're using an air fryer, put the buns in the air fryer for 1-2 mins until they are mildly hot.
14
Increase the air fryer temperature to 200C.
15
toss in the halloumi to the air fryer basket and oven-cook for 10 mins, turning halfway through, until it's golden.
16
Toss the cabbage with the mayo and the remaining lemon liquid.
17
STEP 5
Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi, and peppers.
18
trickle with a little more chilli gravy, spoon over the cabbage, taste with black pepper, and top with the bun lids.
19
dish up with any extra cabbage on the side or a green salad.