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Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

with Cheddar Cheese, Roasted Pepper and Onion

Recipe Development TeamPublished on January 23, 2022

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This Pulled BBQ Chicken Naanizza is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total45 minutes

Active

DifficultyMedium

Ingredients

serving amount

1

Green Pepper

1

Red Onion

3

Chicken Thigh

1

Sun-Dried Tomato Paste

1

Tomato Puree

64

BBQ Sauce

60

Mature Cheddar Cheese

(Contains: Milk)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

Not included in your delivery

1

Water for the Sauce

Nutritional information

Energy (kJ)3443 kJ

Energy (kcal)823 kcal

Fat34 g

of which saturates12 g

Carbohydrate85 g

of which sugars15 g

Protein44 g

Salt2.3 g

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

Utensils

•Chopping Board

•Knife

•Baking Tray

•Large Bowl

•Grater

•Plate

Instructions

Get Prepped

1

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.

Ready to Roast

2

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 are 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.

Mix your BBQ Sauce

3

While the chicken and veg roast, pop the sun-dried tomato paste, tomato puree and half the BBQ sauce into a large bowl. Add the water for the sauce (see ingredients for amount) and mix together. Set aside. Grate the Cheddar cheese.

Prep your Toppings

4

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.

Assemble and Bake

5

Turn your oven up to 220°C. Pop the naans onto your baking tray (no need to wash). Divide your remaining BBQ sauce between them and spread 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.

Serve

6

When everything is ready, serve the BBQ chicken naanizzas on plates. Enjoy!

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