The first in our collaboration with the brilliant Emilia from Food at Hand, this is the Ultimate 'tear and share' platter! Emilia created this dish using our Spiced Honey BBQ sauce and it delivers the perfect mix of comforting and moorish food. The serving suggestion here is with some homemade guacamole and sour cream with chives!
SERVINGS COOK TIME Approx 4-6 Prep: 25 mins Cook: 7 hours
4-6 Chicken Breast or Thighs
2 Sheets Puff Pastry
1 Egg (Whisked)
5 Tbsp SAUCD. Spiced Honey BBQ sauce
2 Red peppers (Diced)
2 Onions (Diced)
1 Tbsp Smoked Paprika
1 Tbsp Tomato Puree
2 Chicken Stock cubes
500ml Boiling Water
Black sesame seeds to sprinkle
Optional: Parmesan Rind
Add chicken to a slow cooker, along with the SAUCD Spice honey bbq sauce, peppers, onions, paprika, tomato puree, stock cubes & boiling water, turn onto slow for overnight or high for 5 hours (If you have a parmesan rind add this in too for extra umami flavour, but remember to fish it out and remove it when serving).
Remove just the chicken and place on a chopping board, using two forks pull the chicken apart, creating the 'pulled' texture, this should be super easy and it should just fall apart.
Add the pulled chicken back to the slow cooker and change to HIGH, allow to reduce for an hour without the lid.
Once an hour has passed heat your oven to 200 degrees, lay both the puff pastry sheets out and push one side into another, creating a large rectangle, spoon the pulled chicken down the long end of the pastry.
Roll this up into a long sausage shape, pull both ends round creating a circle and press together so no filling can escape.
Finally brush the pastry with egg and sprinkle black sesame or nigella seeds. Bake for 35 minutes until pastry is browned.