BBQ Pulled Chicken Sandwich Buns

with Roasted Potato Wedges & Crunchy Slaw

1100 cals

30 mins

Description

With winter doing its thing, we’re eager to roll up our sleeves and remember a hot weather go-to like Southern-style BBQ! Is there anything more comforting? The pulled chicken thighs in this burger bun sandwich will charm the whole family with tenderness and sweet BBQ sauciness. Pile each sandwich high with crunchy, mayonnaisy apple slaw and watch the kids gobble up their veggies. They’ll give you extra points for the potato wedges on the side.

Contains:

Barley, Eggs, Milk, Mustard, Wheat

Ingredients

for 4 servings

4 Chicken thighs
2 Apples
300g Shredded cabbage
300g Carrots (orange or multicoloured)
900g Potatoes
120ml Mayonnaise
90ml Sweet, Savoury Honey-Dijon vinaigrette
120ml BBQ sauce
4 Classic hamburger buns
20g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Nutrition

Total fat	56g
Saturated Fat	11g
Sodium	1600mg
Total carbs	124g
Sugar	39g
Protein	32g
Fibres	13g

Recipe Instructions

Step 1: Roast the potatoes

Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 25 to 30 min., until browned and tender.

Step 2: Cook & shred the chicken

Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, 4 to 6 min. per side, until nicely browned and cooked through. Transfer to a shallow bowl, leaving any browned bits in the pan. Reserve the pan. Using two forks, shred the chicken.

Step 3: Make the slaw

Meanwhile, grate the carrots. Core and cut the apples into matchsticks. In a large bowl, combine the mayo, all but 1 tbsp of the vinaigrette and a drizzle of oil. Add the cabbage, carrots, apples and S&P; toss well.

Step 4: Make the sauce & coat the chicken

Heat the reserved pan on medium. Add the BBQ sauce, remaining vinaigrette, ½ cup water, 1 tbsp butter, the remaining spices and S&P; stir well. Return the chicken and cook, breaking it apart further, scraping up any browned bits from the bottom of the pan, 5 to 7 min., until the sauce has thickened and the chicken is coated.

Step 5: Toast the buns & serve

When the potatoes have browned, remove from the oven and switch the oven to broil. In a small bowl, microwave 2 tbsp butter, in 15 sec. increments, until melted. Arrange the buns, cut-sides up, on a second sheet pan lined with aluminium foil. Brush with the melted butter. Broil, 2 to 3 min., until golden brown and toasted. Divide the bun bottoms and potatoes between your plates. Top each bun bottom with the chicken, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!