• 500g boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, grated
• 2 garlic cloves, crushed
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 360ml barbecue sauce
• To serve:
• Coleslaw
• Lettuce
• Burger buns

1. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Pat the chicken thighs dry with a few sheets of kitchen paper.
2. In an ovenproof casserole dish, heat the olive oil over a medium heat on the stove. Cook the onion and carrots for five minutes or until soft, then add the garlic and smoked paprika and cook, stirring, for 30 seconds. Stir in the salt and a few generous grinds of black pepper.
3. Add the chicken and barbecue sauce. Stir to combine well and bring to a simmer. Cover the pot with a lid and place in the oven for 90 minutes until extremely tender.
4. Remove from the oven and use a slotted spoon to transfer the chicken thighs to a large bowl. Use two forks to shred the chicken.
5. Meanwhile, put the sauce back on the stove over a high heat, uncovered. Bring to a boil and reduce for 10 minutes until thick. Pour the thickened sauce over the chicken and stir together.
6. Pack a tub of chicken in a lunchbox with coleslaw and a wholemeal bap for on-the-spot assembly into BBQ chicken Sloppy Joes.