Pulled Chicken Persian Pinwheels

Prep Time

40 mins

Makes

2-4 servings

• Chicken thighs shredded
• 200 ml chicken stock
• 2 tbsp olive oil
• 2 tbsp Oregano
• 2 tbsp Tarragon
• 2 tbsp Paprika
• 1 tbsp thyme
• 1 tbsp garlic salt
• 1 tsp cayenne pepper
• ½ tsp salt
• ½ tsp pepper
• 100g smoked apple wood cheddar
• Smokey bbq sauce
• 200 ml ketchup
• 2 tbsp cider vinegar
• 2 tbsp brown sugar
• 2 tsp garlic salt
• 1 tsp franks hot sauce
• 1 tsp Worcestershire sauce
• Pickled slaw
• 200 ml rice vinegar
• 100 ml water
• 1 tbsp mustard powder
• 1 tbsp salt
• 1 carrot ( grated )
• 3 radishs ( grated )
• ½ cabbage ( grated )

Method

Smokey BBQ Sauce

1. Add all ingredients to a pan over medium heat that the chicken was cooked in and cook for 5-10 mins stirring occasionally.
2. Leave to cool once all ingredients are mixed together.

Pickled Slaw

1. Combine the water, vinegar, mustard powder, sugar and salt in a saucepan and bring to the boil. Making sure to stir constantly until all has dissolved.
2. Place carrots, radishes and cabbage in a bowl once chopped and pour over pickling ingredients and stir.
3. Leave to soak in this for 10-20 mins and then drain and ready to serve

Pinwheels

1. In a bowl add your chicken and seasonings and mix together.
2. Heat a pan over medium heat. Add oil, then your seasoned chicken and cook on both sides for about 7-10 mins.
3. Add chicken stock and cover, leave to cook for 10 mins.
4. Remove cooked chicken to a bowl and use 2 forks to shred it.
5. Grab your Persian Style Flatbread, cover with your chicken, pickled slaw and cheese is always a bonus, so add some grated smoked applewood cheddar.
6. Roll it all up, cut into 4 even wheels and add to a cup cake tin. Then bake in the oven at 180c for 5 -10 mins
7. Remove and get dipping in that smokey bbq sauce.