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 conflict 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.
Sun-Dried Tomato Paste
Mature Cheddar Cheese(ContainsMilk)
Monterey Jack Cheese(ContainsMilk)
Plain Naan(ContainsMilk, Cereals containing gluten)
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve and peel the onion. Chop each half into 4-5 wedges.
Pop the pepper, onion and chicken thighs on a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and make sure the chicken thighs are flat. TIP: Use 2 baking trays if cooking for 3 or 4 people. Roast on the middle shelf of your oven until the chicken is cooked through and the veg is soft, 16-18 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Pop the sun-dried tomato paste, tomato puree and half the BBQ sauce in a large bowl. Add the water (see ingredients for amount) and mix together. Set aside. Grate the Cheddar and Monterey Jack cheese.
Once the chicken and veg are cooked, remove from the oven. Pop the veg into the bowl with the sauce. Pull the chicken apart into strips using 2 forks. Add the chicken to the sauce and mix together to combine.
Turn your oven up to 220°C. Pop your naans on your baking tray (no need to wash). Divide your remaining BBQ sauce between the naans and use a spoon to spread it out until you have approximately a 1cm border. Divide the BBQ chicken mixture between the naans and sprinkle over the cheese. Bake in your oven until the cheese has melted, 5-7 mins.
Serve the BBQ chicken naanizzas on plates. Enjoy!