Dear Reader, the nights are drawing in and the temperature is dropping. I am a summer person at heart and I love the beach, but autumn and winter do have two amazing things going for them:
- Comfort food.
- Clothes that hide the fact that you’ve been eating comfort food for six long, dark months.
To celebrate, I give you my BBQ pulled chicken, which is rich, tangy and astoundingly easy. Enjoy!
For the sweet and tangy BBQ sauce
- 1 medium red onion, diced
- 2 cloves garlic, crushed and roughly chopped
- 1 teaspoon ground cumin
- 1 can chopped tomatoes
- 1 cup of packed brown sugar
- Juice of 1 lemon (or you can use a tablespoon of apple cider vinegar)
- 3 tablespoons Worcestershire sauce
- 3 tablespoons French’s Yellow mustard (you can also use Dijon or brown mustard)
- 1 teaspoon salt
- 1 teaspoon of ground black pepper
- 2 teaspoons of Tabasco
- 1 cup of water
And two free-range chicken breasts.
In a large oven-proof dish with a lid (preferably Le Creuset because I’m a massive snob), combine all the above listed ingredients and stir thoroughly. See, I told you this was easy. Then, place your organic chicken breasts in the dish, ensure that they’re covered with the sauce. Place the dish in a preheated oven at 180 degrees Celsius and cook for 1 and a half hours.
Go do something exciting, like read a book or drink wine.
After one and a half hours, remove the dish and take out the chicken breasts. This should all be smelling way too good for something that required so little work. Shred your chicken breasts with two forks. While your meat rests for a second, get out a stick blender and blend the sauce in the dish until smooth. CONGRATULATIONS, YOU JUST MADE BBQ SAUCE. Return the meat to the sauce and place back in the oven for a further 15 minutes.
When ready, serve a generous dollop of your BBQ pulled chicken over rice and vegetables. Or, get extra brownie points and serve it in burritos or fajitas.
Congratulations, you are #WINNING like Charlie Sheen!