BBQ Chicken Ciabatta
with Potato Wedges and Zingy Salad
With summer approaching, our minds have turned to al fresco dining. Food cooked over coals is great but there's not always time (or appropriate weather!) to barbecue. Which is why Mimi created this delicious grilled chicken sandwich. All those lovely smoky flavours, without hours spent huffing and puffing at defiantly unlit charcoal...
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Couscous
1
Chopped Tomatoes
1
Chermoula Spice Mix
4
Whiting Fillet
1
Garlic Clove
1
Flat Leaf Parsley
½
Lemon
1
Vegetable Stock Powder
1
Red Onion
40
Raisins
Not included in your delivery
300
Water for the Couscous
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Cut the potato into wedges about the the width of your index finger (no need to peel). Place them on a lined baking tray in a single layer, drizzle over some oil and sprinkle on half the dried thyme. Season with salt and black pepper and toss to coat. Roast on the top shelf of your oven until the wedges are crisp and golden, 25-30 mins. Turn halfway through cooking.
Place your hand flat on top of one of the chicken breasts and slice into it from the side so it opens like a book. You've now butterflied the chicken! Repeat for all breasts, then pop them in a bowl and add the BBQ sauce, a pinch of salt and some black pepper. Sprinkle in the remaining thyme, and grate over the lime zest.
Rub the flavourings into the chicken with your hands. Then lay it on another baking tray. Roast on the middle shelf of your oven for 15-17 mins. Don't leave any marinade behind! Spread it all onto the chicken before it goes in the oven. TIP: The chicken is cooked when it is no longer pink in the middle.
While the chicken is cooking, cut each ciabatta in half horizontally. In the last 5 mins of potato cooking time, pop the ciabattas on top of the wedges to warm. Squeeze the lime juice into a bowl and add the honey and olive oil (amount specified in the ingredient list). Mix together. This is the salad dressing! TIP: Only dress the salad right at the last minute or the leaves will wilt.
Once the ciabattas are warm, spread some of the mayonnaise onto the bottom half of each. Assemble the sandwiches by laying the chicken on top of this (drizzle over any cooking juices if you like) and adding a few salad leaves (only use a third). Pop on the top half of the ciabatta. Add the remaining salad leaves to the bowl of dressing and toss.
Serve your BBQ chicken ciabattas with potato wedges and some dressed salad on the side. Enjoy!
