BBQ Chicken Flatbread and Street Corn
with Cheesy Roast Potatoes
- Milk
- Egg
- Mustard
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Milk
Ingredients
2 unit(s)
Corn on the Cob
450 grams
Potatoes
1 sachet(s)
Smoked Paprika
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
125 grams
Baby Plum Tomatoes
1 unit(s)
Avocado
2 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
4 unit(s)
British Chicken Thighs
32 grams
BBQ Sauce
20 grams
Chipotle Paste
64 grams
Mayonnaise
(Contains: Egg, Mustard)
4 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Instructions
Preheat your oven to 200°C. Wrap the corn in foil and pop onto a baking tray. Chop the potatoes into 2cm cubes (no need to peel!). In a small bowl mix the paprika and hard Italian cheese. Pop the potato cubes on a large baking tray, drizzle with oil, season with salt and pepper and sprinkle with half the paprika mix. Toss to coat then spread out and roast the potatoes on the top shelf of your oven and the corn on the middle shelf until the potatoes are crisp and golden and the corn is tender, 25-30 mins.
Meanwhile, halve the baby plum tomatoes. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board and chop into 1cm pieces. Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
In a large bowl, mix the tomatoes, avocado, spring onion and half the coriander. Drizzle with olive oil (see ingredients for amount). Season with salt and pepper.
Heat a drizzle of oil in a frying pan on medium high heat. Season the chicken with salt and pepper and once hot lay them flat in the pan and fry until crisp on both sides, 5-7 mins each side. Reduce the heat of the pan and add the BBQ sauce, garlic and half the chipotle paste to the pan. Simmer for 5 mins, turning once, until the sauce coats the chicken and becomes thick and sticky. Once cooked remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, remove the cooked corn from the oven, carefully remove from the foil and brush with half the mayonnaise. Make sure all the side of the corn are coated. Sprinkle the remaining cheese and paprika mix onto all sides of the corn. Finish with the remainder of the coriander.
Pop the flat breads in the oven to warm through, 2-3 mins. Meanwhile, thinly slice the chicken and mix the remaining chipotle and mayo together in a small bowl. Spread the chipotle mayo onto each of the flatbreads and top with the crispy cheesy potatoes, avocado salsa and slices of bbq chicken. Divide amongst your plates and serve with the corn on the cob on the side. Enjoy!
