Smoky BBQ Pulled Chicken Buns
with Paprika Chips, Baby Gem and Chive Slaw
Load up on flavour with our Smoky BBQ Pulled Chicken Buns for a delicious dinner. Once your chicken is baked, pull apart and stir through BBQ sauce to fill the buns with, then serve up with smoky paprika chips and herby slaw.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 sachet(s)
Smoked Paprika
4 unit(s)
British Chicken Thighs
2 unit(s)
Garlic Clove
1 bunch(es)
Chives
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
64 grams
BBQ Sauce
2 unit(s)
Burger Buns
(Contains: Wheat, Barley, Cereals containing gluten)
Not included in your delivery
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the smoked paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, lay the chicken thighs flat onto another baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast on the middle shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
While the chicken and chips cook, roughly chop the chives (use scissors if easier).
Trim the baby gem and set aside a couple of whole leaves for the burger. Thinly slice the rest of the leaves.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a medium bowl, combine the chives, roasted garlic and mayo. Season with salt and pepper, then add the coleslaw mix and sliced baby gem and toss to combine. Set your slaw aside.
Once the chicken is cooked, 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 ketchup (see pantry for amount) and mix into the chicken until it's nicely coated. Cover with foil to keep warm.
Just before serving, halve the burger buns and pop them into your oven to warm through, 2-3 mins.
When everything's ready, pop the buns onto your plates and pile the pulled BBQ chicken onto the bases.
Top with the whole baby gem leaves, then sandwich together with the bun lids.
Serve with the paprika chips and baby gem and chive slaw alongside.
