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Pulled Chicken Loaded Cheesy Wedges
Pulled Chicken Loaded Cheesy Wedges

Pulled Chicken Loaded Cheesy Wedges

with Tomato Salsa

Recipe Development Team
Recipe Development TeamPublished on July 07, 2021
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Tags:
Family Friendly
Allergens:
Milk
•Sulphites

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.

Total40 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

3

British Chicken Thighs

60

Mature Cheddar Cheese

(Contains: Milk)

1

Flat Leaf Parsley

125

Baby Plum Tomatoes

12

Red Wine Vinegar

(Contains: Sulphites)

96

BBQ Sauce

Not included in your delivery

½

Olive Oil for the Dressing

Nutritional information

Energy (kcal)664 kcal
Energy (kJ)2778 kJ
Fat31 g
of which saturates12 g
Carbohydrate59 g
of which sugars10 g
Protein39 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Spoon
•Grater
•Medium Bowl
•Plate

Cooking Instructions and Tips

Start the Wedges
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.

Cook the Chicken
2

Meanwhile, lay the chicken thighs onto a baking tray, drizzle with oil and season with salt and pepper. Roast them on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. The chicken is cooked when it is no longer pink in the middle.

Finish the Prep
3

Meanwhile, grate the cheese. Roughly chop the parsley (stalks and all). Quarter the baby plum tomatoes and pop them into a medium bowl. Add the red wine vinegar, olive oil (see ingredients for amount) and half the parsley. Season with salt and pepper and mix together. Set aside.

Pull Time
4

Once the chicken is cooked, remove it from the oven. Use 2 forks to gently pull the chicken apart in the tray. Once you have pulled apart all the chicken, add the BBQ sauce and mix well to coat all of the chicken in the sauce. Season to taste with salt and pepper.

Grill Time
5

Once the wedges are ready, remove from your oven and change to grill setting (on high heat). Spoon the chicken mix on top of the wedges. Sprinkle on the Cheddar and pop under your grill until the cheese is melted and bubbly, 4-5 mins. Get ready to serve.

Serve
6

Divide the cheesy chicken wedges between plates and top with the tomato salsa. Sprinkle with the remaining parsley.

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