Skip to content
Scottish Postcodes - due to an issue with our courier we are temporarily unable to send orders to any Scottish Postcodes.
Scottish Postcodes - due to an issue with our courier we are temporarily unable to send orders to any Scottish Postcodes.
Pimm's Glazed Pulled Chicken Recipe

Pimm's Glazed Pulled Chicken Recipe

In keeping with our Wimbledon theme this week this is a fun recipe that really has that summer vibe we all need right now!

 

INGREDIENTS

1 tbsp sunflower oil
10 skinless, boneless chicken thighs
150ml Pimm's
100ml orange juice, plus 1 tbsp
100ml white wine vinegar, plus 1 tbsp
50g clear honey
50g redcurrant jelly
100g passata
1 red onion, ½ finely chopped, ½ sliced into rings
2 tbsp ginger purée (or grated ginger)
1 round lettuce, leaves separated
10g fresh mint, leaves picked

METHOD

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large frying pan over a high heat. Add the chicken thighs and brown, in 2 batches, until both sides are crisp and golden. Transfer to a baking dish large enough to allow the thighs to sit snugly in a single layer.

  2. In a bowl, whisk together the Pimm’s, 100ml orange juice, 100ml vinegar, the honey, redcurrant jelly, passata, chopped onion and the ginger; season.

  3. Pour the Pimm’s sauce over the thighs and cover tightly with 2 sheets of foil. Bake for 50 mins, then increase the heat to gas 6, 200°C, fan 180°C, remove the foil and bake for another 30 mins or until the chicken is falling apart.

  4. Meanwhile, mix the onion rings with the remaining orange juice and vinegar in a bowl. Set aside but stir occasionally.

  5. Lift the thighs from the sauce and shred with 2 forks. If the sauce is very watery, pour it into a small saucepan and heat over a high heat to reduce to a thicker consistency. Pour the sticky sauce over the pulled chicken and toss together. Serve hot or cold, piled onto a platter with the lettuce leaves and scattered with the mint leaves and pickled onion rings.

Previous article Six Nations Rugby

Leave a comment

Comments must be approved before appearing

* Required fields