PULLED TANDOORI CHICKEN

Take your pulled chicken to the next level with a delicious tandoori sauce blend which is gluten free, paleo, whole30 friendly and dairy free! Moist, flavourful pulled chicken ready in 20 minutes instead of the slow cooker!

Pulled chicken, pulled pork or pulled beef- Hell, if there was pulled shrimp or pulled crab, I’d be a huge fan (although I don’t think my wallet would be). With Summer ending in Australia, it means that slow cookers and hearty stews are going to be pulled (ha) out of the depths of the pantries, kitchen drawers or (where my mum stores it), the garage.

For the pulled chicken

1 kilogram chicken breasts, fat trimmed and cut into palm sized portions (just over 2 lbs)

4 cups chicken stock

1/2 onion, chopped finely

2 cloves garlic, minced

Pinch sea salt

For the tandoori sauce

1/2 cup full fat coconut milk (can sub for Greek yogurt/dairy free plain yogurt if not paleo or dairy free)

1 tsp sea salt

1 tsp smoked paprika

1 tsp cayenne pepper (optional but highly recommended)

1 tsp cumin

1 tsp turmeric

1 tsp black pepper

To cook the chicken

• Fill a large pot with chicken stock and add the garlic and onion and bring to the boil.
• Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
• For full instructions please see : thebigmansworld.com

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