Shredded Chicken in Whisky BBQ Sauce with Coleslaw

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August 20, 2016 by marksetchfield

P1060850Serves 2, prep time 10 minutes, cooking time 30 minutes

2 pints of boiling water
2 large chicken fillets
1 chicken stock cube
1 crushed garlic clove

1 tbsp of olive oil
2 small chopped shallots

1 garlic clove crushed
6 tbsp of ketchup
2 tbsp of red grape vinegar
2 tbsp of chipotle tabasco
3 tbsp of brown sugar
1 tsp of cayenne pepper
1 tsp of paprika
Salt & pepper
2 shots of whisky (optional)

1 cup of sliced red cabbage
1 cup of sliced white cabbage
2 chopped spring onions
4 tbsp of mayonnaise
2 tbsp of pomegranate seeds

Salt & pepper

1 sliced tomato
1 small cucumber spiralized
2 wholemeal burger buns

Bring the water to a boil in a deep pan. Add the garlic and stock cube. Wash and trim the chicken breast and add to the pan, cook for 15 minutes. Meanwhile, heat some oil in a separate pan and add the shallots, garlic and soften. Add the ketchup, red grape vinegar and Tabasco, reduce the heat and simmer for two minutes. Next, add the brown sugar, cayenne pepper, paprika and season. Simmer on a low heat for 15 minutes. Then turn off the heat and stir in the whisky, cover the pan and allow to cool. Remove the chicken from the pan, place in a bowl, then using two forks shred the chicken. Mix in the BBQ sauce and allow to stand while you toast the buns and prepare the coleslaw. Add the coleslaw ingredients to a bowl with the mayonnaise, season and mix. Set out the toasted buns, add the chicken and layer with cucumber, coleslaw and tomato.

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