All the best bits of buffalo wings served up in a punchy grain bowl. Spicy chicken, cooling yoghurt, tangy blue cheese, and crunchy celery.
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Serves
4
Chicken Thigh
Smoked Paprika
Garlic Granules
Soft Light Brown Sugar
Frank's Red Hot Sauce
Celery Stalk
Blue Cheese
Cooked Mixed Grains
Natural Yoghurt
Apple Cider Vinegar
Garlic Granules
Fresh Dill
Olive Oil
Salt
Black Pepper
Serves
4
Chicken Thigh
Smoked Paprika
Garlic Granules
Soft Light Brown Sugar
Frank's Red Hot Sauce
Celery Stalk
Blue Cheese
Cooked Mixed Grains
Natural Yoghurt
Apple Cider Vinegar
Garlic Granules
Fresh Dill
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 180°C fan. Add the chicken thighs to a baking tray and drizzle with olive oil. Sprinkle over the smoked paprika, garlic granules, brown sugar, salt and pepper. Drizzle with a bit more oil and spread into an even layer, skin-side up. Roast for 45 mins until cooked through and golden crisp.
Step 2.
Drizzle the Frank’s Red Hot Sauce over the cooked chicken and return to the oven for 5 more mins. Set aside to rest while you prep everything else.
Step 3.
Finely dice the celery and add to a large bowl. Crumble the blue cheese into bite-sized chunks and add to the bowl. Heat the grain pouches according to pack instructions, then tip the grains into the same bowl.
Step 4.
Add the natural yoghurt, apple cider vinegar and garlic granules. Season with salt and pepper, then mix well. Tear in most of the dill and gently fold through.
Step 5.
Divide the grain salad between containers or bowls and top each with 2 buffalo chicken thighs. Finish with the remaining dill and a little extra drizzle of hot sauce, if you like.
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