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Sticky Chicken & Whipped Feta Loaded Naan

Sticky Chicken & Whipped Feta Loaded Naan

Serves 2 | with Charred Spring Onions and Chilli Jelly
4.0(15)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
1010 kcal
Protein
: 
56.4g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

British Chicken Thighs

1 sachet(s)

Roasted Spice and Herb Blend

75 grams

Red Pepper Chilli Jelly

4 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

100 grams

Feta Cheese

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

40 grams

Pea Shoots

Not included in your delivery

2 tbsp

Milk

1 tbsp

Olive Oil

1 tsp

Sugar

Energy (kJ)4226 kJ
Energy (kcal)1010 kcal
Fat46.3 g
of which saturates16.1 g
Carbohydrate89.8 g
of which sugars26 g
Dietary Fibre5.7 g
Protein56.4 g
Salt2.5 g
Potassium23.6 mg
Calcium18 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Baking Paper
•Bowl
•Food Processor
•Grater
•Large Bowl

Instructions

PDF
Prep the Chicken
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Lay the chicken thighs on a lined baking tray, sprinkle over the roasted herb and spice blend and drizzle over half the red pepper chilli jelly. 

c) Drizzle with oil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Into the Oven
2

a) Trim and cut the spring onions into thirds widthways. Halve any thick spring onions lengthways.

b) Add the spring onions to the chicken tray, then drizzle with oil and season with salt and pepper.

c) When the oven is hot, roast on the middle shelf until the spring onions are lightly charred and the chicken is browned and cooked through, 12-14 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Whip the Feta
3

a) Meanwhile, peel the garlic.

b) If you have a food processor, add to it the feta cheese, garlic and milk (see pantry for amount) and blend until smooth and creamy.

c) If you do not have a food processor, grate the garlic (or use a garlic press), then crumble the feta and milk (see pantry for amount) into a medium bowl with the garlic. Mix thoroughly until smooth and creamy. Season with pepper.

Warm the Naan
4

a) When your chicken and spring onions are cooked, remove them from the oven and allow to cool slightly.

b) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

c) While the naans warm through, chop the roast chicken into slices.

Dress the Salad
5

a) In a large bowl, combine the red wine vinegar, olive oil and sugar (see pantry for both amounts). Season with salt and pepper and mix to combine.

b) Add the pea shoots to the dressing and toss to coat.

Assemble and Serve
6

a) Divide the whipped feta between your naans and spread to the edges.

b) Arrange the dressed pea shoots on top of the feta, then scatter over the chicken and spring onions.

c) Finish with a drizzle of the remaining red pepper chilli jelly.

Enjoy!

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