Pulled Chicken

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This pulled chicken was simple yet absolutely delicious! 

I've been having a lot of rice recently so I opted for jacket potatoes. I did these in the air fryer and I'm never going back! Talk about crisp! 

Anyway, back to the actual recipie!

I used a kg pack of chicken thighs in this recipe to allow lots left over for lunch/ dinner tomorrow. You can easily use chicken drumsticks and shred the chicken off to save some pennies! Just reduce the stock by half.

This fed 3 adults, one with seconds and a little lady with about 2 portions left over. Feel free to half this recipe! 

Ingredients 

1kg pack of chicken thighs 
2 onions
3 garlic cloves
2 tsp cumin
2 tsp ground coriander 
4 tsp smoked paprika 
3 tbsp tomato puree
1 carton of passata 
2 tbsp low salt soy sauce 
2 tbsp maple syrup  
200ml low salt chicken stock
Bag of spinach 


How to do 

Heat a little oil in a deep saucepan on a medium heat and fry off the chicken thighs until cooked on the outside. Don't worry about completely cooking them, we just want to add some colour! 

Slice the onions however you wish and mince the garlic. Once the chicken is kinda-done. Set aside and pop the onions in the pan. 

You want to sweat/ soften these for about 5 minutes. 
Add the garlic, cumin, ground coriander, smoked paprika and tomato puree. Stir and cook for 1-2 minutes until the spices are fragrant. 

Pop in the passata, low salt soy sauce, maple syrup, chicken stock and pop back in the chicken. Stir and allow to simmer for around 25 minutes. 

Once the chicken is cooked through, remove and shred with two forks, pop back in. 

If needed, leave to reduce further. If it's already a nice thick consistency, add in the spinach and allow to wilt. 

And there you have it!

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