Sticky Pimm’s-Glazed Pulled Chicken Recipe


Sweet and fruity Pimm’s cooks down with honey and ginger to form a deliciously sweet and sticky sauce for this summer recipe. Once tossed through tender, slow-cooked pulled chicken and piled high on a sharing platter, this makes a perfect lunchtime feast.


Serves 6 - 15 mins to prepare and 1 hr 30 mins to cook - 421 calories / serving - Freezable



Ingredients
1 tbsp sunflower oil
10 skinless, boneless chicken thighs
150ml Pimm's or summer cup
100ml orange juice, plus 1 tbsp
100ml white wine vinegar, plus 1 tbsp
50g clear honey
50g redcurrant jelly
100g passata
1 red onion, ½ finely chopped, ½ sliced into rings
2 tbsp ginger purée (or grated ginger)
1 round lettuce, leaves separated
10g fresh mint, leaves picked

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Preheat the oven to gas 4, 180°C,
 fan 160°C. Heat the oil in a large frying pan over a high heat. Add the chicken thighs and brown, in 2 batches, until both sides are crisp and golden. Transfer to a baking dish large enough to allow the thighs to sit snugly in a single layer.


In a bowl, whisk together the Pimm’s, 100ml orange juice, 100ml vinegar,
 the honey, redcurrant jelly, passata, chopped onion and the ginger; season.

Pour the Pimm’s sauce over the thighs and cover tightly with 2 sheets of foil. Bake for 50 mins, then increase the heat to gas 6, 200°C, fan 180°C, remove the foil and bake for another 30 mins or until the chicken is falling apart.


Meanwhile, mix the onion rings with the remaining orange juice and vinegar in a bowl. Set aside but stir occasionally.

Lift the thighs from the sauce and shred with 2 forks. If the sauce is very watery, pour it into a small saucepan and heat over a high heat to reduce to a thicker consistency. Pour the sticky sauce over the pulled chicken and toss together. Serve hot or cold, piled onto a platter with the lettuce leaves and scattered with the mint leaves and pickled onion rings.

Freezing and defrosting guidelines (pulled chicken and sauce only)

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.



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