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Pulled BBQ Chicken Naanizza
Pulled BBQ Chicken Naanizza

Pulled BBQ Chicken Naanizza

with Cheddar Cheese, Roasted Peppers and Onion

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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

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
Protein52.1 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Grater

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.

Mix the BBQ Sauce
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. 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 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, 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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