This is one of those posts where I wish I hadn’t of been so keen to eat the food and had taken more photo’s !!! I will try to be more patient next time but it is very hard when the rest of your family are tucking in and making very appreciative noises of delight. Please just take our word for it, that even though the photo’s do not do this dish justice, it does taste truly and utterly amazing. Everyone that has tried this, and trust me that was many because Hubby was so impressed with it that he made everyone that came to the house try it and they all said how fabulous it was, so we have had a lot of really good feed back and Hubby has told me to get this onto the Blog ASAP, so it must be good!
Trying to continue on my clean eating theme Hubby brought me this cookery book ‘Against All Grain’, it is heaving with so many recipes that I just didn’t know where to start, it is American and there is the need for conversion of measurements and some ingredients but I was still looking forward to trying it, what I did find was that many of the recipes required a slow cooker. Now I don’t own one of these, I am a complete and utter slow cooker virgin, so when Hubby ordered us one I was a little reserved, but if this recipe is anything to go by, it was a very worthy purchase.
There are a lot of ingredients in this recipe, 17 alone just for the chicken, but many I am sure that you will have lurking around in your cupboards, but it is so simple, just throw everything into the slow cooker, shred some coleslaw ingredients and if like Hubby you don’t fancy going the whole hog with the gluten free buns, just buy some, a good few hours later, like I said, it is worth the wait and you can just get on with anything you fancy, in my case more wellie painting, (yep, you read that right, wellie painting), you will have the most delicious, most moist, most tasty pulled chicken dish.
I personally would of liked to of made the buns, they looked really yummy, but we were having a busy day in the garden, there were a few unusual ingredients that they required and I just didn’t have the time, but if you fancy a gluten free way to enjoy this pulled chicken, how about served on a jacket potato ?
There are so many flavours going on in this dish, there is a little bit of spice, the cooling coleslaw, it all comes together beautifully, so now I am looking forward to seeing how tonights slow cooker recipe turns out, you never know, I may be a complete convert, LOL 😉
500g boneless, skinless, chicken breast
750g boneless, skinless, chicken thighs
1 onion, diced
1/2 cup, plus 2 tablespoons white wine vinegar
1/2 cup honey
1/4 cup tomato paste
2 tablespoons coconut aminos (we used Tamari, but you could use Soy Sauce if you didn’t need it to be gluten free)
1 1/2 tablespoons all-natural liquid smoke (we used Jack Daniels Smokey Sweet BBQ Glaze)
2 teaspoons minced garlic
2 teaspoons fish sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon Dijon mustard
3/4 teaspoon cayenne pepper
1/2 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup Mayonnaise
1 tablespoon finely chopped red onion
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon sea salt
Freshly ground black pepper to taste
Place all the chicken ingredients in the slow cooker, give it a good stir and cook on high for 3 hours. Remove the chicken, shred with twi forks, then return it to the pot and continue to cook for 1 hour.
Meanwhile make the coleslaw. Place all the coleslaw ingredients in a bowl and stir to combine. You can use a knife, grater or food processor to shred everything. Pop into the fridge for at least 30 minutes before serving.
Serve the chicken in your chosen bun with the coleslaw on top or along side.
This book does have a recipe for mayonnaise and for the buns, I will add links at a later date if I make them for those of you that follow a grain free diet.