OMG!
I promised I would blog this recipe ages ago and haven't been near the joint!
Apologies all round.
No excuses, well mostly because none required. Real life has been hectic and finding the time to sit and blog has been difficult.
Anyway, one of our fave meals here is pulled beef from the Handle the Heat website. It is a no fail totally amazeballs recipe and you really should do yourself a favour and try it sometime.
I usually get the biggest and cheapest piece of beef I can fit in my slow cooker and freeze meal portions of it to keep us going for a bit.
But I digress and really want to show you a winner winner chicken dinner I created.
This really was very simple and delicious.
All you need is:
6 large chicken thigh drumsticks
2 large onions sliced
3 cloves garlic
1/4c tomato paste
1tsp smoky paprika
2tsp chilli flakes
1tsp oregano
1/2c chicken stock or water
2tbs apple cider vinegar
In a fry pan fry your onions in the fat of your choice. I use coconut oil but olive oil, ghee or butter will do. Sweat them right down then add in all the other spices and tomato paste and fry well.
Lastly add the stock and apple cider vinegr and stir until simmering.
Pour this mixture over the chicken thighs in your slow cooker, cover and cook for at least 4hrs on high.
This helps the chicken breakdown and brings the goodness out of the chicken bones.
When you see the chicken falling away from the bone you can pull the bones and gristly bits out of the pot with some tongs. Then shred your meat. I do this with two forks and just pull the meat apart. I let it simmer for another hour or so with the lid half off to help the liquid reduce.
We serve with lettuce, baby spinach, tomato, cheese and big dollops of sour cream.
Kids love theirs in wraps but I prefer to wrap mine up in big lettuce leaves.
This amount gives the three of us two main meals and I did have some of the chicken with eggs for breakfast the following day, so it is an economical meal too
ENJOY
