Pulled Chicken with Bourbon BBQ - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 cup ketchup
- 2 tablespoons dark amber maple syrup
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 large cloves garlic, finely chopped
- 1/4 cup apricot all-fruit spread or preserves
- 2 shots good-quality bourbon
- 1 tablespoon orange zest
- Coarsely ground black pepper
Instructions
- For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot. Cook over medium-low heat until thickened, 25 to 30 minutes. Stir in the apricot preserves, bourbon and orange zest until well combined. Season with coarsely ground black pepper.
- For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt. Bring to a boil and cook for 5 minutes. Drain.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onions and cook until softened, 10 to 15 minutes. Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top. Simmer until the chicken is heated through.
- For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl. Add the cabbage and apples and toss to combine. Season with salt and pepper.
- To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
- Cook's Note: If you are not serving the BBQ chicken immediately, cool and then store in the refrigerator. Reheat over medium heat. Store the slaw in the refrigerator until ready to serve.
- Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces. Strain the stock and reserve.
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