Smoky BBQ Chicken & Black Bean Loaded Wedges

While the wedges cook, trim the carrot, then coarsely grate (no need to peel). Grate the cheese.

Drain and rinse the black beans in a sieve (see ingredients for amount). Pop half the beans into a medium bowl and roughly mash with the back of a fork.

Cut each chicken thigh into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Next, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, transfer to your chopping board and roughly chop into small pieces. Set aside for later.

Return the (now empty) frying pan to medium heat (no need to clean). 

Once hot, add the BBQ sauce, cider vinegar, chipotle paste (add less if you'd prefer things milder), water for the sauce (see pantry for amount) and a pinch of salt and pepper. Stir to combine and bring to a simmer. 

Stir the grated carrot and black beans (both whole and mashed) through the BBQ sauce mixture and cook until thickened, 4-5 mins. TIP: Stir frequently and cook for a bit longer if you need to - you want it really thick!

Once thickened, stir in the chopped chicken and simmer for 2 mins, then remove from the heat. Taste and season with salt and pepper if needed.