This Smoky Chicken Thigh is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mature Cheddar Cheese(ContainsMilk)
Chicken Stock Paste
Water for the Sauce
Bring a large saucepan of water to the boil with 1/2 tsp salt. Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the red onion. Trim the green beans. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
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.
Once the chicken is cooked, taste the sauce and season with salt and pepper if needed, then stir in the remaining BBQ sauce. Share the mash and green beans between your plates. Serve the smoky chicken alongside, then top with the onions and any remaining sauce from the pan. Enjoy!