African Pulled Chicken from Potjie
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken breast in one piece
- 2 cloves garlic)
- 100 ml BBQ sauce
- 50 ml mustard
- 50 ml cream
- 1 teaspoon, heaped spice mixture (Berbere), African spice mixture
- some butter
- possibly salt
Print Recipe
Pin Recipe Instructions
- Grease the inside of the potjie with a little butter.
- Wash the chicken breast, dry it, rub it with the spice mixture and put it in the saucepan. Press or chop the garlic and place on top of the meat. Mix the barbecue sauce with the cream and mustard and pour onto the chicken breast.
- Cover the potjie in the hot embers and cook the dish for 60 minutes. Take the meat out of the pot and tear it up with 2 forks. Put the meat pieces back in the potjie and mix with the remaining sauce. The Berbere spice mix already contains salt, but you can add some more salt if you want.
- The pulled chicken can be served with salad and flatbread or in a hamburger bun, for example.
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