Quick BBQ Chicken Thighs and Aioli Potato Salad
with Red Cabbage, Cucumber and Mixed Leaf Salad
- Sulphites
- Egg
- Mustard
On your table in less than 25 minutes, our Quick BBQ Chicken Thighs and Aioli Potato Salad are a taste of summer barbeques. With smoky BBQ sauce and garlicky aioli, this dish is brimming with punchy, moreish flavours.
Ingredients
350 grams
Salad Potatoes
4 unit(s)
British Chicken Thighs
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Baby Cucumber
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
120 grams
Pre-Cut Red Cabbage
50 grams
Aioli
(Contains: Egg, Mustard)
20 grams
Baby Leaf Mix
32 grams
BBQ Sauce
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Instructions
a) Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes. Halve the salad potatoes (no need to peel).
b) When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins.
a) While the potatoes are boiling, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, lay the chicken thighs flat in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Sprinkle with the roasted spice and herb blend, season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
b) In a large salad bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
c) Add the sliced red cabbage, season with salt and pepper and toss to coat. Set aside for later.
a) Once the potatoes are cooked, drain in a colander and rinse with cold water to cool them slightly. Leave them to stand for a few mins.
b) When cooled, pop them back in the (now empty) saucepan and add the aioli.
c) Mix until coated. Season with salt and pepper and set aside until ready to serve.
a) When everything's ready, add the cucumber and baby leaves to the bowl with the red cabbage.
b) Toss the salad until coated in the dressing. TIP: Don't add the leaves too early or they'll go soggy!
a) When everything's ready, share the chicken thighs, potato salad and red cabbage salad between serving plates.
b) Drizzle the BBQ sauce over the chicken to finish.
