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Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

with Cheddar Cheese, Roasted Peppers and Onion

Mimi MorleyPublished on July 18, 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.

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 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

1

Red Onion

3

British Chicken Thighs

25

Sun-Dried Tomato Paste

30

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 (kcal)927 kcal

Energy (kJ)3877 kJ

Fat38.6 g

of which saturates13.2 g

Carbohydrate101.9 g

of which sugars21.1 g

Protein61.1 g

Salt2.8 g

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

Utensils

•Baking Tray

•Bowl

Instructions

Get Prepped

1

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.

Roasting Time

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 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.

Make the BBQ Mixture

3

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 pantry for amount) and set aside.

Grate the Cheddar.

Prep your Toppings

4

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.

Assemble and Bake

5

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 evenly 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.

Serve

6

When ready, serve your BBQ chicken naanizzas on plates.

Enjoy!

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