Pulled BBQ Chicken Buns

Name: Pulled BBQ Chicken Buns with Smoky Paprika Chips and Zesty Slaw
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 1 sachet(s) Mild Paprika; 3 unit(s) British Chicken Thighs**; 2 unit(s) Garlic Clove**; ½ unit(s) Lime**; 1 bunch(es) Chives**; 32 grams Mayonnaise; 120 grams Coleslaw Mix**; 64 grams BBQ Sauce; 2 unit(s) Burger Buns; 2 tbsp Tomato Ketchup

with Smoky Paprika Chips and Zesty Slaw

Anushka MaganPublished on September 16, 2022

Get 50% off 1st box + free snacks for life!

Allergens:

Egg

•Mustard

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

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.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mild Paprika

3 unit(s)

British Chicken Thighs**

2 unit(s)

Garlic Clove**

½ unit(s)

Lime**

1 bunch(es)

Chives**

32 grams

Mayonnaise

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix**

64 grams

BBQ Sauce

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)

Not included in your delivery

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)3297 kJ

Energy (kcal)788 kcal

Fat26.6 g

of which saturates6.5 g

Carbohydrate97.8 g

of which sugars17.7 g

Dietary Fibre8.4 g

Protein45.9 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the mild paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, lay the chicken thighs flat onto another baking tray, drizzle with oil and season with salt and pepper. Roast on the middle shelf of your oven until browned and cooked through, 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 garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

While the chicken and chips cook, zest and and halve the lime. Roughly chop the chives. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a medium bowl, combine the lime zest, chives, roasted garlic and mayo, with a squeeze of lime juice. Season with salt and pepper, then add the coleslaw mix and stir to combine. Taste and add more lime juice, salt or pepper if needed. Set the slaw aside.

Once the chicken is cooked. Using two forks, gently pull the chicken apart. Add the BBQ sauce and ketchup (see ingredients for amount), mix well to coat all of the chicken in the sauce, then cover with foil to keep warm.

Just before serving, halve the burger buns and pop them into your oven to warm through, 2-3 mins. Cut any remaining lime into wedges.

When everything is ready, pop the buns onto your plates and pile the pulled BBQ chicken onto the bases, sandwich together. Serve the chicken buns with the paprika chips, zesty slaw and any remaining lime wedges alongside. Enjoy!