Pulled BBQ Chicken Naanizza
with Cheddar Cheese, Roasted Peppers and Onion
A customer favourite, this Pulled BBQ Chicken Naanizza is a tried-and-tested recipe that always wins with a crowd.
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.
3 unit(s)
Chicken Thigh
1 sachet
Sun-Dried Tomato Paste
64 grams
BBQ Sauce
1 sachet
Tomato Puree
2 unit(s)
Plain Naan
(ContainsCereals containing gluten, Milk)60 grams
Mature Cheddar Cheese
(ContainsMilk)1 unit(s)
Bell Pepper
1 unit(s)
Red Onion
Not included in your delivery
1 tbsp
Water for the Sauce
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. Add 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.
When ready, serve your BBQ chicken naanizzas on plates. Enjoy!