Pulled Chicken Sandwiches with BBQ Sauce

1. 1 Chicken thighspack 900 g ≈ $3.81 180 g
2. 2 BBQ sauce 45 g
3. 3 Burger bunspack 4 pcs ≈ $2.00 1 pcs
4. 4 White cabbagepack 1.2 kg ≈ $2.40 90 g
5. 5 Carrots≈ $1.50 per kg 30 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 25 g
7. 7 Mustard 5 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Season the chicken¹ thigh with salt and pepper, then sear in oil for 3 minutes per side.

2. Add 80 ml water and half the BBQ sauce, cover, and simmer for 30–35 minutes until tender.

3. Shred the chicken¹ with two forks, return it to the sauce, and warm through for 3 minutes with the remaining BBQ sauce.

4. Shred cabbage thinly, grate carrots⁵, and toss with sour⁶ cream, mustard, and a pinch of salt.

5. Split the bun and toast the cut side on a dry skillet for 1 minute.

6. Pile the chicken¹ and coleslaw into the bun, and serve hot.