Mississippi Rubbed Chicken Thighs and BBQ Sausages in Buns
with Mini Jacket Potatoes & Slaw
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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
2
Chicken Thighs
1
Mississippi Style Spice Mix
350
Salad Potatoes
1
Garlic Clove
2
Hickory Smoked Sausages
(Contains Sulphites)
½
Chives
150
Soured Cream
(Contains Milk)
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
120
Coleslaw Mix
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
32
BBQ Sauce
32
Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C, if you're not using a BBQ, preheat your oven to 200°C. Pop the chicken thighs into a bowl and add the Mississippi style spice mix and a drizzle of oil. Season with salt and pepper. Rub the spice into the chicken, making sure to coat it all. Cover with clingfilm and set aside in the fridge until you're ready to cook it. IMPORTANT: Wash your hands after handling chicken and its packaging.
Halve the potatoes. Pop them onto a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf of the oven until golden, 20-25 mins, turning halfway through. Peel the garlic, pop into foil with a drizzle of oil and scrunch to enclose it. Roast the garlic on the potatoes' baking tray until soft, 10-12 mins. Then leave on the side to cool.
If you're not using your BBQ the chicken or sausages, pop the sausages onto a baking tray. Roast in your oven for 18-20 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Meanwhile, heat a large frying pan on medium-high heat (no oil). Lay the chicken thighs in the pan and fry until they are starting to char on the outside and are cooked through, 6-7 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Alternatively, you could BBQ the meat... weather permitting!
While everything cooks, finely snip the chives with scissors. Mash the roasted garlic with a fork until smooth. In a small bowl, mix half of the soured cream, the roasted garlic and half the chives. Taste and season with salt and pepper. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce, halve lengthways then thinly slice widthways.
In another bowl, combine the slaw mix with the remaining soured cream, the baby gem and baby plum tomatoes. Season with salt and pepper. Mix well and pop into the fridge until ready to eat. A few mins before everything is cooked, slice the brioche buns through the middle (but not all the way through) and pop them into the oven until warmed through, 2-3 mins.
Pop the chicken onto a serving plate. Serve the BBQ smoke sausages in the buns with the BBQ sauce and mayonnaise on top. Pop the potatoes into a serving dish and drizzle over the soured cream and garlic dressing. Sprinkle the remaining chives over the potatoes. Serve with the slaw alongside. Enjoy!
