Smoky Chicken Thigh

When boiling, add the potatoes to the pan of water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken thighs flat in the pan and add the onion. Fry until the chicken is browned, 4-5 mins each side. Once browned, add the chicken stock paste, water for the sauce (see ingredients for amount) and half the BBQ sauce. Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. TIP: Add a splash more water if it’s looking a little bit dry. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the chicken cooks, heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

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 and spring onion, then season with salt and pepper. Cover with a lid to keep warm.