Pulled Chicken Sliders with Carrot and Cabbage Slaw
Cooking on the weekend is always a challenge but we've found you
a great recipe for pulled chicken sliders that will make your
weekend eating that little bit tastier. With all the flavour
of coleslaw and fresh coriander, you'll be everyone's new favourite
home cook when you whip these sliders up!
3 chicken thigh fillets
6 mini rye bread rolls
¼ cup fresh coriander leaves
4 good handfuls of green salad leaves, to serve
For the coleslaw
1/2 cup chopped spring onion
250g grated cabbage
½ cup grated carrot
2 tablespoons white wine vinegar
Pinch fresh ground black pepper
For the marinade
1 tablespoon reduced salt tomato sauce
2 large red chillies, thinly sliced
1 teaspoon paprika
3 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
1 garlic clove, minced
- To make the coleslaw: chop spring onion and cabbage finely,
grate the carrots and combine it in a bowl with vinegar and pepper,
stir well until combined. Cover with glad wrap and place in the
fridge for at least 30 minutes before use.
- Next up, make the chicken. In a small saucepan, combine the
tomato sauce, chillies, paprika, vinegar, Worcestershire sauce, and
garlic. Stir well to combine, and add the chicken. Cover with a
lid, and cook over a low heat for around 1.5 hours, until the
chicken is soft and can be pulled apart with a fork. Alternatively,
if you have a slow cooker, pop the chicken in there on low for
approximately 3 hours.
- Once the chicken is soft, use two forks to pull the chicken
apart into strands.
- To assemble the sliders, place a good dollop of coleslaw onto
the base of the mini burger roll. Add some chicken and some
coriander, and cover with the top of the burger roll.
- Serve with a good handful of green salad!