Pulled Pimm’s Chicken Salad

14 Jun 2023


10 skinless, boneless chicken thighs

150ml Pimm’s

100ml white wine vinegar

100ml orange juice

50g clear honey

50g redcurrant jelly

100g passata

1 lettuce

1 red onion, finely sliced

10g fresh mint

2 tbsp grated ginger


  1. Preheat the oven to 180C / gas mark 4.
  2. Heat the oil on a high heat in a frying pan and add the chicken things to brown, until the sides are crisp – you may need to do this in batches.
  3. Move the thighs into a baking dish so that they are all sitting across in a single later.
  4. Whisk together the orange juice, vinegar, honey, redcurrant jelly, Pimm’s, passata, half the chopped onion and ginger.
  5. Pour the sauce over the thighs, cover with foil and bake for 50 mins.
  6. Increase the temperature to 200C / gas mark 6, remove the foil and bake for another 30 mins.
  7. Combine the remaining onion with 1 tbsp orange juice and 1 tbsp of white wine vinegar.
  8. Take the thighs from the sauce and shred with 2 forks.
  9. Pour the sauce over the pulled chicken and mix together.
  10. Serve on a bed of lettuce and scatter over the onion slices and mint.