I’ve been so busy with my prelim exams that I’ve completely neglected this recipe for pulled chicken. It’s very easy, but does require some turning and some time to let the chicken fall apart, so be prepared to let this do its thing while you’re available to watch it from time to time. The secret ingredient is apricot jam!
- 1 lb boneless, skinless chicken breasts
- 3 tbsp of your favorite spread (I’m using an olive and flaxseed oil spread, but you can use butter or margarine)
- 3 tbsp apricot jam
- 2 tbsp slivered or sliced almonds
- One small handful of chopped tomato (optional; I just happened to have some on-hand!)
- Salt and pepper, to taste
Begin by adding your spread and some salt and pepper to a large pot on medium heat. Once the spread has melted and it’s nice and hot in there, add the chicken breasts and sear them on both sides until they’re golden-brown. Then add the other ingredients to the pot, and turn the heat down as low as possible.
Cover the pot and leave it cooking for 30 minutes. Once that’s done, turn the chicken breasts over, and cook for another 30 minutes. Next, use a fork to pull the chicken apart, and stir everything together, ladling some of the liquid on to the chicken. Cover the pot and leave it on low heat until most of the liquid is gone.
Now it’s ready to go! The end result is a perfect, slightly crispy, slightly sweet dinner that goes really well with mashed potatoes. Serves 2-3.