Smoked Chicken Thighs Recipes

Ingredients

• 800g (2 packs) Smoked Chicken Thighs
• 280g couscous
• 330ml boiling low-salt vegetable stock
• 1 tin chickpeas (400g), drained
• 1 cucumber, diced
• 2 tomatoes, diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 tbsp chopped parsley

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
2. Pour the boiling stock over couscous in a heatproof bowl. Cover for 5 minutes, or follow the packet ratio if different. Fluff with a fork.
3. Fold in chickpeas, cucumber, tomatoes, olive oil, lemon juice and parsley.
4. These smoked thighs are fully cooked. Remove any bones from the thawed meat on a clean board and cut into serving pieces. Warm gently in a covered pan with a small splash of water, turning and checking from 5 minutes. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. There is no raw-chicken roasting stage.
5. Slice the cooked meat and arrange it over the couscous.
6. Serve warm or at room temperature straight after making it. Keep any portion for later chilled promptly.

Ingredients

• 800g (2 packs) Smoked Chicken Thighs
• 320g dried pasta
• 400g passata
• 1 onion, finely diced
• 2 garlic cloves, sliced
• 1 tbsp olive oil
• 1 courgette, diced
• 2 tbsp chopped basil
• Black pepper; salt to taste

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
2. Bring a large pan of lightly salted water to the boil. Cook the pasta for the pack time, reserving 200ml pasta water before draining.
3. In a second wide pan, soften the onion and the prepared vegetable in the olive oil for 7–10 minutes. Add the garlic for 1 minute, then the passata. Simmer gently for 10 minutes.
4. These smoked thighs are fully cooked. Remove any bones from the thawed meat on a clean board and cut into serving pieces. Warm gently in a covered pan with a small splash of water, turning and checking from 5 minutes. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. There is no raw-chicken roasting stage.
5. Add the reheated, boneless thigh pieces to the tomato sauce, then toss in the pasta. Loosen with a little reserved pasta water and serve hot.
6. Finish with the herbs and black pepper. Taste before adding salt; the smoked chicken is already seasoned.