Food in miniature, don’t you love it? My little Fiery Pulled Chicken Sliders are the kind of foodie treat that you would happily commit infidelity for – we’re talking go out for milk and eggs and come back with BBQ sauce around a satisfied grin good. Don’t believe me? Try them for yourself but be sure to keep an eye on your other half.
2 chicken breast fillets, skin removed
4-6 small sourdough rolls
½ cup apple cider vinegar
2 bay leaves
For the marinade:
1 tbsp salt
1 tbsp black pepper
1 tsp garlic, minced
1 tsp onion powder
½ tbsp smokey paprika
1 tsp ground cumin
½ tbsp chilli powder
For the salsa:
½ avocado, chopped into small pieces
1 blood orange, chopped into small segments
2 spring onions, chopped
Handful of coriander, chopped
1 long red chilli, finely chopped
In a small bowl combine the salt, pepper, minced garlic, onion powder, paprika, cumin, chilli powder, juice of half the lime, and 3 tbsp water. Coat the chicken breasts with the marinade and set aside for at least 20 minutes.
In a shallow saucepan, add water, apple cider vinegar, and bay leaves – the amount of water will depend on your pan but should be enough to cover the chicken when added. Bring to the boil and add chicken pieces. Turn down the heat to a very gentle simmer and let the chicken poach for approx. 10 minutes. Turn off the heat and let chicken cool in the pan. Once cooled, carefully remove chicken to a cutting board and with two forks shred by pulling the meat apart. Set aside.
For the blood orange and avocado salsa, combine the avocado, blood orange, spring onion, chilli, a pinch of salt, coriander and the juice of the remaining half a lime. Mix gently to combine.
Heat the remaining marinade mixture in a saucepan over medium heat. Add the chicken and toss quickly to coat with the sauce and heat through.
To assemble, spread a generous amount of good quality store-bought chilli-jam or tomato chutney on the bottom on the roll. Place some of the chicken on top then a spoonful of the salsa. Finish with some fresh rocket leaves. Enjoy!