• 500g chicken thighs
• 100g BBQ sauce
• 1 tbsp sunflower oil
• 800g sweet potatoes, cut into wedges
• 4 brioche or soft white buns, halved
• coleslaw, to serve (optional)
• ½ bunch of flat-leaf parsley, roughly chopped
Step 1
Season the chicken all over with salt, then place in the bottom of the pot. Add the BBQ sauce and 75ml water, then stir to combine. In a large bowl, drizzle the oil over the sweet potatoes and season to taste. Toss until evenly coated.
Step 2
Pull out the legs on the Cook & Crisp tray, then place the tray in the top position in the pot, above the chicken. Spread the potatoes out on the tray, then close the lid and flip the SmartSwitch to Rapid Cooker. Select Speedi Meals and set the temperature to 200C and the timer to 25 mins. Select Start/Stop to begin cooking (the unit will steam for approx. 10 mins before the countdown timer starts).
Step 3
When the timer reaches 5 mins, open the lid and transfer the sweet potato wedges to a serving bowl. Add two buns, cut side up, on the tray, then close the lid and toast for up to 2 mins. Set aside and repeat with the remaining two buns.
Step 4
When cooking is complete, set the buns aside with the others. Using silicone-tipped tongs, grab the centre handle and remove the tray from the unit. Let the chicken rest for 3-4 mins, then shred using two forks.
Step 5
Divide the shredded BBQ chicken between the toasted buns and serve immediately with the sweet potato wedges, coleslaw and a scattering of parsley.