Today I made a roast chicken so that I could use the bones and white meat for a soup I’m making tomorrow.  I didn’t know what to do with the brown meat so I did this.  I didn’t realise how good it was going to be so I didn’t take a photograph unfortunately!  Next time!

Serves 2

Pulled Chicken

Legs and wings from a roast chicken

2 tbsp juices from a roast chicken or 1 tbsp of stock and 1 tbsp of oil mixed

1 small brown onion finely chopped

1 red pepper diced

1 birds eye chill sliced into rounds

1 small garlic clove

1 sprig of fresh thyme or 1 tsp dried

1.5 tsp smoked paprika

1 tsp cumin

1 tsp ground coriander

1 lemon

1/2 lime

Sweet Potato Wedges

2 sweet potatoes cut in half and then into wedges

Guacomole

1 avocado

1 tbsp natural full fat yoghurt

2 tbsp fresh coriander leaves

1/2 lime

Serve with corn on the cob

1. Preheat the oven to 200 degrees centigrade
2. Place the sweet potato wedges in a baking tray, add salt and pepper and 1 tbsp of oil and mix around with your hands so that the oil is evenly distributed
3. Cook for 8-10 minutes each side
4. Put the chicken juices into a large saucepan heat until hot
5. Turn the hob down to medium and fry the onion in the juices for 5 minutes
6. Add the peppers and fry for another 2 minutes
7. Crush in the garlic and fry for another minute
8. Add the chilli, thyme and spices and 1 tbsp of boiled water to make a thin sauce
9. Stir in all the meat pulled from the legs and the 2 chicken wings, stir everything together and gently fry for 15 minutes until the meat heated through, stringy and the flavours have been absorbed.  Make sure you also include the crispy skin from the roast chicken legs, this is the best bit!
10. Squeeze in juice from the lemon and lime
11. Add salt and pepper to taste
12. For the guacamole, put all of the ingredients into a chopper or blender and blend until smooth
13. Heat boiling water on the hob and add the corn on the cob – if it is frozen cook for 7-9 minutes, if fresh only cook for 3 – 5 minutes
14. Plate up and enjoy!