Make a batch of this rich and delicious pulled chicken in sauce, and either eat on the day or freeze and enjoy again in buns, or with rice, corn on the cob and salad.

Serves: 8
Ready in: 1hr 30mins

Ingredients

• 2 tbsp olive oil
• 2 x 520g pack Co-op Chicken Thighs (skinless and boneless)
• 2 onions, chopped finely
• 3 tbsp sultanas or raisins
• 2 garlic cloves, minced
• 1 red chilli, finely chopped
• 2 tsp paprika
• ¼ tsp cayenne pepper
• 2 tbsp tomato purée
• ½ x 500g pack Co-op Italian Passata
• 80g BBQ sauce
• 1 tbsp honey
• 1 lime, juiced
• 2 x packs Co-op 4 Brioche Burger Buns
• Co-op Irresistible Coleslaw, to serve
• Jalapeños, to serve (optional)
• Salad leaves, to serve

For the smashed avocado:

• 3 avocados
• 2 limes, juiced
• Handful coriander, leaves finely chopped
• 1 red chilli, seeds removed and finely chopped

Method

1. Preheat the oven to 160°C/140°C fan/gas 3. In a large flame-proof casserole dish, heat half the oil and brown the chicken thighs in batches. Set aside.
2. Add the onion and sultanas or raisins to the oil, and cook gently for about 5 mins until softened. Add the garlic and chilli and cook for 1 min, then stir in the spices and cook for 30 secs more.
3. Stir in the tomato purée, passata, BBQ sauce, honey and lime juice. Stir in 100ml water, then add the chicken back to the dish. Heat until gently bubbling, then put the lid on and transfer to the oven.
4. Cook in the oven for about 1 hour, or until the meat is very tender and comes apart easily. Using 2 forks, shred the chicken into the sauce.
5. Meanwhile, to make the smashed avocado, put the avocado flesh into a bowl and roughly mash with a fork. Stir in the lime juice, coriander, red chilli and some seasoning.
6. Halve the brioche buns, and toast on a griddle pan. Spoon the smashed avocado onto the bottom halves of the brioche buns, then top with the shredded chicken, some coleslaw, plus jalapeños if liked. Sandwich with the brioche bun lids and serve with some salad on the side.