with Creamy Slaw and Potato Coins
The perfect pub-night dinner has been transformed to a sandwich! Creamy slaw and juicy chicken tossed in a honey-butter sauce is served on a toasted bun alongside potato coins. Enjoy! Ingredients: Red potato • Chicken thighs • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Green cabbage • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Green onion • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites).
Allergens
Utensils
Tags
Chicken Thighs
280 g
BBQ Seasoning
1 tbsp
Hot Sauce
2 tbsp
Ranch Dressing
4 tbsp
Green Cabbage, shredded
56 g
Green Onion
1 unit(s)
Sandwich Bun
2 unit(s)
Red Potato
350 g
Unsalted Butter
3 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- Cover chicken pieces with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound chicken pieces until 1/2-inch thick.
- Season with the remaining BBQ Seasoning, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, flipping halfway through, until browned, 4-5 min.** (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Meanwhile, thinly slice green onions.
- Add half the ranch and green onions to a medium bowl. Season with salt and pepper, then toss to combine.
- Add cabbage to the medium bowl with green onion-ranch sauce. Toss to combine.
- Add 3 tbsp (6 tbsp) butter to a large microwavable bowl. Melt butter in the microwave. Add hot sauce, then whisk to combine. Set aside.
- Halve buns. Arrange on an unlined baking sheet, cut-side up. Toast buns in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn.)
- Once chicken is finished cooking, transfer chicken to large bowl with the Buffalo-butter sauce. Toss to coat.
- Divde chicken between buns, drizzling any sauce from the bowl over chicken.
- Top with cabbage slaw.
- Divide sandwiches and roasted potatoes bewtween plates.
- Serve remaining ranch sauce on the side for dipping.
810
kcal
Calories
49
g
Fat
16
g
Saturated Fat
58
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
36
g
Protein
180
mg
Cholesterol
1670
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
75
mg
Calcium
4.5
mg
Iron
