with Creamy Slaw and Potato Coins
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) • Applewood smoke spice (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract) (mustard) • Green onion.
Allergens
Utensils
Tags
Chicken Thighs
270 g
Applewood Smoke Spice
7 g
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
Butter*
3 tbsp
Oil*
2 tbsp
Salt*
0.125 tsp
Pepper*
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Applewood Smoke Spice and 1 tbsp oil. (NOTE: For 4 servings, 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 for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- Cover chicken with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound chicken until 1/2-inch thick.
- Season with the remaining Applewood Smoke Spice, then salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-5 min, flipping halfway through, until browned.** (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Meanwhile, thinly slice green onions.
- To a medium bowl, add green onions and half the ranch. Season with salt and pepper, then toss to combine.
- To the bowl, add cabbage. Toss to combine.
- To a large microwavable bowl, add 3 tbsp (6 tbsp) butter. Melt butter in the microwave. Add hot sauce, then whisk to combine. Set aside.
- Halve buns.
- On an unlined baking sheet, arrange buns, cut-side up. Toast buns in the middle of the oven for 4-5 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Once chicken has finished cooking, transfer to a clean cutting board, then thinly slice.
- To the large bowl with Buffalo-butter sauce, add chicken. Toss to coat.
- Divide chicken between buns, drizzling any sauce from the bowl over chicken.
- Top with cabbage slaw.
- Divide sandwiches and roasted potato coins between plates.
- Serve remaining ranch sauce on the side for dipping.
900
kcal
Calories
48
g
Fat
16
g
Saturated Fat
78
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
39
g
Protein
185
mg
Cholesterol
1640
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
75
mg
Calcium
6
mg
Iron
