Smoky BBQ Chicken Thighs

Once the oil is hot, lay the chicken thighs flat in the pan. 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. The chicken is cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim the green beans. Peel and grate the garlic (or use a garlic press).

When the chicken has 6 mins of fry time remaining, add the onion and bell pepper to the pan and fry alongside the chicken.

Once the chicken is browned, stir in the chicken stock paste, water for the sauce (see pantry for amount) and half the BBQ sauce. Bring to the boil, then lower the heat and simmer until the sauce has thickened, 3-4 mins.

TIP: Add a splash more water if it’s looking a little bit dry.

While the chicken simmers, heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Meanwhile, grate the Cheddar cheese.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Stir through the Cheddar cheese, then season with salt and pepper. Cover with a lid to keep warm.

Once the chicken is cooked, taste the sauce and season with salt and pepper if needed, then stir in the remaining BBQ sauce.