Sticky, smoky, sweet heat. This pulled chicken is made with Coast of Gold Shito, our Ghanaian chilli crisp, and it works in the slow cooker or the oven. Pile it into buns or tortillas, or keep it for lunch bowls all week.
Prep time: 10 minutes
Cook time: 3 to 6 hours
Serves: 6
Ingredients
- 1kg boneless chicken thighs
- 4 tbsp Coast of Gold Medium Shito, or Hot for more heat
- 2 tbsp honey
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 3 garlic cloves, crushed
- 1 onion, sliced
- Juice of 1 lime
- 125ml chicken stock
- Salt to taste
To serve: brioche buns or soft tortillas, slaw, pickled red onion and coriander.
Method
- Mix the Shito, honey, tomato paste, soy sauce, garlic and lime juice.
- Lay the onion in the slow cooker or a lidded ovenproof dish, add the chicken, pour the sauce over and turn to coat. Add the stock.
- Slow cooker: low for 6 hours or high for 3 hours. Oven: covered at 170°C (150°C fan) for 2 hours.
- Shred the chicken with two forks and stir it through the sauce.
- For sticky, crispy edges, spread it on a tray and grill for 3 to 5 minutes.
- Pile into buns or tortillas with slaw, pickled onion and coriander, and add an extra spoon of Shito on top.
Tip: Leftovers make easy lunch bowls with rice, and it freezes for up to 3 months.
Not a chef, not a food stylist, just a Ghanaian mum. Taste A+.
