Pulled BBQ Cheesy Chicken Naanizza
with Roasted Peppers, Onion and Wild Rocket Salad
- Cereals containing gluten
- Milk
- Wheat
- Sulphites
Ingredients
3 unit(s)
British Chicken Thighs
25 grams
Sun-Dried Tomato Paste
64 grams
BBQ Sauce
30 grams
Tomato Puree
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
60 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Bell Pepper
1 unit(s)
Red Onion
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Halve and peel the onion. Cut each half into 4-5 wedges.
Pop the pepper, onion and chicken thighs onto a large baking tray. Drizzle with oil and season with salt and pepper.
Toss to coat and make sure the chicken thighs lay flat. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until the chicken is cooked through and the veg is soft, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the sun-dried tomato paste, tomato puree and half the BBQ sauce into a large bowl. Mix in the water for the sauce (see ingredients for amount) and set aside.
Grate the Cheddar.
Once the chicken and veg are cooked, remove from the oven. Pop the veg into the bowl of BBQ sauce.
Use two forks to shred the chicken as finely as you can. Add the chicken to the sauce and mix together to combine.
Turn your oven up to 240°C/220°C fan/gas mark 9.
Pop the naans onto your baking tray (no need to wash). Share the remaining BBQ sauce between them and spread out with the back of a spoon, leaving a 1cm border.
Top with the BBQ chicken and veg, then sprinkle over the cheese.
Bake on the top shelf of your oven until the cheese is golden and bubbling, 6-7 mins.
When ready, serve your BBQ chicken naanizzas on plates.
Serve your rocket salad alongside. Drizzle the balsamic glaze over leaves to finish.
Enjoy!
