Pulled BBQ Chicken Naanizza

Name: Pulled BBQ Chicken Naanizza with Cheddar Cheese, Roasted Peppers and Onion
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 3 British Chicken Thighs; 25 Sun-Dried Tomato Paste; 64 BBQ Sauce; 30 Tomato Puree; 2 Plain Naans; 60 Mature Cheddar Cheese; 1 Bell Pepper; 1 Red Onion; 1 Water for the Sauce

with Cheddar Cheese, Roasted Peppers and Onion

Mimi MorleyPublished on June 20, 2022

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A customer favourite, this Pulled BBQ Chicken Naanizza is a tried-and-tested recipe that always wins with a crowd.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

British Chicken Thighs

Sun-Dried Tomato Paste

BBQ Sauce

Tomato Puree

Plain Naans

(Contains: Milk, Cereals containing gluten)

Mature Cheddar Cheese

(Contains: Milk)

Bell Pepper

(May contain traces of: Celery)

Red Onion

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)811 kcal

Energy (kJ)3394 kJ

Fat33.3 g

of which saturates12.1 g

Carbohydrate81 g

of which sugars18.9 g

Protein44.1 g

Salt2.3 g

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

Utensils

•Baking Tray

•Bowl

Cooking Instructions and Tips

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 roasted veg to the BBQ mixture.
Use two forks to shred the chicken as finely as you can, then add to your BBQ mixture and combine well.

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 mixture , then sprinkle over the cheese.
Bake on the top shelf of your oven until the cheese is golden and bubbling, 6-7 mins.