Once a month I like to visit my local butchers and stock up on meat for the freezer. I normally always buy a piece of pork but this month I forget. Instead I came home with lots of chicken. I wanted to experiment with the legs of chicken as I’d had a couple of ideas.
On a Monday I like to write a weekly menu of our meals for each day. We normally have three vegan or vegetarian meals during the week and then meat or fish the other four days. So when I sat down to write the menu I thought about pulled pork. But I suddenly realised that I hadn’t bought any pork from the butchers.
Then I began to wonder how pulled chicken would taste. I set to work thinking of the ingredients I could use and how to make the whole dish gluten free. I’m so pleased I tried chicken as it made a great change from pork and it’s not as fatty either.
- Slow cooker
- Table knife
- Table fork
- Chicken legs x 4
- Tomatoes x 2 400g tins
- Tomato puree x 1 tbsp
- Garlic granules x 1 tsp
- Mild or hot chilli powder 1 – 2 tsp
- Smoked paprika x 1 tsp
- Cinnamon x 1 tsp
- Dried mixed herbs x 1 tsp
- Ground black pepper x 1/4 – 1 tsp
- Salt to taste
- Open the tinned tomatoes and pour them into the slow cooker pot.
- Sprinkle over the garlic granules, mild or hot chilli powder, smoked paprika, cinnamon, dried mixed herbs, ground black pepper and salt to taste.
- Put the chicken legs into the pot and cover the chicken in the sauce.
- Once the legs are smothered in the sauce turn the cooker on to a high heat for three hours and a low heat for six.
- When the chicken is cooked it should just fall off the bones and pull apart.
- So when the chicken is cooked pull it apart using the knife and fork.
- Removing any bones and mixing the chicken into the tomato sauce.
- Leave the pulled chicken in the cooker pot with the lid on to keep it warm.
Ingredients for Sweet Potato Pancakes
- Sweet potatoes x 200g
- Non dairy milk x 400mls
- Salt x 1 tsp
- Gluten free oats x 200g
- Eggs x 2 large
- Oil for the pan
Method for sweet potato pancakes
- Peel the sweet potato and cut into ½ inch pieces.
- Put a small saucepan of water on a high heat and put the colander on top.
- Now place the sweet potato pieces into the colander and put the lid on top of the sweet potato.
- Cook for 20 minutes or until the potatoes are soft.
- Then set aside.
- Pour the oats into the Nutribullet or blender and blend until they resemble a flour.
- Add these to a mixing bowl and add the salt.
- Mix these together.
- Next add the milk and sweet potato to the blender and blend until they form a smoothie.
- Pour the smoothie over the oats.
- Crack the eggs into the mixing bowl and mix all these ingredients together.
- Once the mixture resembles a pancake mix put the frying pan on a high heat.
- Add the oil and spread it as evenly as possible across the base of the pan
- Wait until the pan is hot and scoop enough pancake mixture from the bowl to form an American style pancake.
- When the pancake starts to cook around the outside it should be OK to flip over.
- Just check that the bottom of the pancake has started to go golden brown before you flip it over.
- Once this pancake is golden brown on both sides, repeat the process until all the pancake mixture is used.
- It should make at least 8 pancakes, maybe more.
- Then set aside until ready to serve.
Method for putting the pancakes together
- Split the chicken into four even parts.
- Take two of the pancakes and spread one part of the pulled chicken on one of the pancakes.
- Put the other pancake on top and serve.
- Then enjoy.
Slow Cooked Pulled Chicken with Sweet Potato Pancakes was a delicious meal that my little family really enjoyed. It was a simple dinner and I was very pleased with the results of this experiment. Pulled chicken is one meal we will be eating again. Any leftovers can be frozen and eaten again on another occasion. Plus these were even better the next day when they were cold and eaten for lunch. However you decide to eat this dish, as always, please enjoy.