Pulled pork and brisket are popular meats in restaurants and with home cooks, but sadly the meat with slow cooking (amines) and the most of the sauces attached are a chemical nightmare and therefore not suitable for the failsafe diet. My husband Jimmy, created this delish failsafe pulled chicken recipe so we won’t miss out. It has a beautiful thick rich sauce to complement the tender chicken.
We served it on fresh bread rolls with caramelised leeks, cashew cream and purple cabbage and cabbage. Use Nuttelex to spread on your rolls instead of butter if keeping them dairy free.
This dish is very versatile, you can use the pulled chicken in taco boats, wraps, in a salad or on sandwiches. Great for entertaining, make them with mini bread rolls and place on a platter to serve at your next party. No one would even know that these are failsafe!
Pulled Chicken Sliders
Equipment
- Thermomix
- Oven
Ingredients
Pulled Chicken
- ⅓ cup plain flour
- ½ tbsp garlic powder
- 2 tbsp brown sugar
- 1 ½ tsp salt
- 1 tsp parsley
- 2 tsp chives
- 1 tbsp carob powder
- 250 ml strong decaf coffee
- 4 chicken breasts
Caramelised Leek
- 1 leek, chopped into 3 cm chunks
- 1 large clove garlic
- 30 g rice bran oil
- 50 g brown sugar
Cashew Cream
- 150 g raw cashews
- 150 g water
- 1 large clove garlic
- ½ tsp citric acid
- ½ tsp salt
To Serve
- Bread rolls
- Purple cabbage
- Wombok / sugarloaf cabbage
Instructions
Pulled Chicken
- Place all ingredients except chicken into a casserole dish (approx. 30 x 20 cm) and stir well to combine.
- Add whole chicken breast and stir to coat with the sauce.
- Place a piece of alfoil over the top folding the edges so it sits inside the dish so steam can still escape and thicken the sauce.
- Bake for 50 mins at 160° (fan force).
- Turn chicken and spoon sauce over it to baste. Cook uncovered for another 25 minutes in the oven or until it easily pulls apart when shredded with two forks. If chicken does not easily pull apart, turn chicken, baste with sauce and return to the oven for another 5 - 10 minutes.
- Shred all the chicken with forks OR place into the Thermomix and shred for 4 seconds reverse speed 4.
- Stir the remaining sauce from casserole pan through the shredded chicken.
Caramelised Leek
- Place chopped leek into the Thermomix bowl with the garlic. Chop on speed 5 for 3 sec.
- Add oil and brown sugar. Cook at 100° for 12 mins on reverse speed 1, with the steaming basket on top of the lid.
- Don’t clean the bowl, then make cashew cream.To make the caramelised leeks without a Thermomix, thinly slice leeks and cook in a frying pan over medium heat, stirring until cooked through and leeks begin to caramelise.
Cashew cream
- Place all ingredients in the Thermomix bowl. Blend on speed 9 for 20 sec.
- Scrape down bowl, then cook on 90° for 3 minutes speed 2.
- Then mix again for 20 sec on speed 9.
To Serve
- Place some pulled chicken onto the opened bun, top with caramelised leek, purple cabbage and wombok, then finish with a big dollop cashew cream.
Notes
love the new format and being able to print the recipe!
thank you
Great, thanks Lisa. 🙂
This looks great I am making this tonight. Is the parsley and chives dried or fresh?
We have made it with both fresh and dried and delish either way.
This recipe was brilliant!! Yum yum yum!
I am an adult who has developed salicylate & amine allergies & I still love (& dearly miss) highly flavored food. My hubby is unfortunately allergic to garlic, so the one thing I had to flavor my food is a no go option for me if I don’t want to forever cook two meals ( & then hear him complain). Even the non failsafe step kids enjoyed this slider recipe 😀
So glad to hear that Angela! Thank you. 🙂