Pulled Pimm’s Chicken Salad
Ingredients
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
Method
- Preheat the oven to 180C / gas mark 4.
- 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.
- Move the thighs into a baking dish so that they are all sitting across in a single later.
- Whisk together the orange juice, vinegar, honey, redcurrant jelly, Pimm’s, passata, half the chopped onion and ginger.
- Pour the sauce over the thighs, cover with foil and bake for 50 mins.
- Increase the temperature to 200C / gas mark 6, remove the foil and bake for another 30 mins.
- Combine the remaining onion with 1 tbsp orange juice and 1 tbsp of white wine vinegar.
- Take the thighs from the sauce and shred with 2 forks.
- Pour the sauce over the pulled chicken and mix together.
- Serve on a bed of lettuce and scatter over the onion slices and mint.