RECIPES
SLOW-COOKER
PULLED BARBECUE CHICKEN SLIDERS With chipotle lime mayonnaise Serves 8 2 tbsp olive oil 8 skinless and boneless chicken thighs
FOR THE CHIPOTLE LIME MAYONNAISE 8 tbsp mayonnaise
2 yellow onions, halved and sliced
1 tbsp chipotle paste
2 garlic cloves
Juice of 1 lime
2 tsp paprika 200g barbecue sauce
1 tsp smoked paprika Pinch of salt
4 tbsp honey
TO SERVE
2 tbsp tomato purée
8 brioche buns
1 tbsp Worcestershire sauce
2 avocados, thinly sliced
2 tbsp soft light brown sugar 1 tsp salt Juice of 1 lime
1. Set the slow cooker to low. Warm 1 tablespoon of the olive oil in a frying pan over a medium–high heat and brown the chicken thighs in batches, transferring them to the slow cooker as you go. 2. Add the remaining oil to the pan and fry the onions until they’re soft and translucent, then add the garlic and paprika and sauté for another minute, then transfer to the slow cooker. 3. Add the remaining ingredients, except the lime juice, straight into the slow cooker and cook for 6–8 hours on low. 4. Once the chicken is ready, turn off the heat and shred it with 2 forks. Squeeze over the lime juice and then leave to cool and absorb the flavours for at least 15 minutes before serving. Meanwhile make the chipotle lime mayonnaise by whisking all the ingredients together with a fork. 5. Toast the brioche buns under a hot grill. Assemble the sliders with the pulled chicken on the bottom, sliced avocado and chipotle mayo on top.
68 GOLD COAST • PANACHE Magazine
RECIPES AND IMAGES FROM FOOD FOR THE SOUL BY LUCY LORD, PUBLISHED BY HARPERCOLLINS.
RECIPE EXTRACT FROM FOOD FOR THE SOUL
