“Ali Baba Arabian Nights” Chicken Sliders with Green Curry Citrus Mystic Mayo and Roasted Carrot Jicama Sinbad Slaw

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Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I wanted to create a burger that was going to bring the Arabian Night Legends to life. People have been telling these stories over a long period of time. Everyone craves exciting stories and a good slider! I’m a huge fan of Indian food, mini burgers and the Arabian Nights! These Indian Arabian inspired chicken sliders are my way combining all three!Ali Baba and the Forty Thieves and Sinbad the Sailor would even enjoy these burgers!


Green Curry Citrus Mystic Mayo:

3/4 cup mayonnaise with olive oil

1 tablespoon fresh lime juice

1 tablespoon lemon zest

1 tablespoon West Indian Hot Sauce (prefer Matouk’s Brand)

1/2 cup chopped fresh cilantro

2 Tablespoon Thai Kitchen green curry paste


2 pounds ground chicken

3 ounces Pomegranate Juice infused dried cranberries, diced

1 teaspoon roasted ground cumin (prefer McCormick gourmet collection)

1/2 teaspoon roasted ground Saigon cinnamon (prefer McCormick gourmet collection)

1 teaspoon roasted ground ginger (prefer McCormick gourmet collection)

1/2 teaspoon Hot Madras curry powder (prefer McCormick gourmet collection)

1/3 cup finely chopped fresh cilantro

2 teaspoons West Indian Hot Sauce (prefer Matouk’s Brand)

2 teaspoons coarse sea salt

1/2 teaspoon cayenne pepper

Roasted Carrot Jicama Sinbad Slaw:

1 tablespoon lime juice

2 garlic cloves, finely minced

1 teaspoon lemon zest

1 teaspoon roasted ground cumin (prefer McCormick gourmet collection)

1/2 teaspoon Garam Masala Seasoning (prefer McCormick gourmet collection)

1/4 teaspoon cayenne pepper

1 teaspoon coarse sea salt

1 teaspoon pure maple syrup

1 teaspoon golden honey

2 teaspoons fresh cilantro, finely chopped

2 tablespoons extra virgin olive oil

1 1/2 cups carrot, julienne

1 1/2 cups jicama, julienne

Other ingredients:

2 tablespoons vegetable oil for brushing on grill

1/2 cup Major Grey’s Mango Chutney, for basting

12 mini burger buns or small soft dinner rolls

1 bag (5 oz) mixed baby salad greens


To make the mayo, combine all the ingredients in a small bowl and mix together. Cover and refrigerate until assembling the sliders

To make patties, combine all of the 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.

To make the Roasted Carrot Jicama Sinbad Slaw, combine the lime juice, garlic, lemon zest, cumin, garam masala seasoning, cayenne pepper, and salt in a bowl. Mix well to combine. Add the maple syrup, honey, cilantro, olive oil, carrots and jicama. Mix well and refrigerate until serving.

Heat a gas grill to medium-high. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover, and cook, turning once, until chicken is cooked through, 3 to 5 minutes on each side. During the last few minutes of cooking, baste the patties equally with the mango chutney and place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the sliders, spread the cut sides of the buns with equal portions of the mayo. On each bun bottom, top with small amounts of baby salad greens, chicken patty, and equal portions of the carrot jicama slaw. Add the bun tops and serve. Makes: 12 sliders to serve 6, Prep time: 1 hour, grilling time: 10 minutes