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Spiced Shredded Chicken

Succulent chicken with the satisfying crunch of black rice pairs well with a light, flavoursome Pinot Noir.

The spices in the chicken coupled with the richness of good stock are balanced with the soft fruit and elegance of this attractive Pinot Noir.

Shredded Chicken

Recipe

  • Shopping List
  • Chicken thighs – on the bone ideally
  • Thai black rice, wild rice or any rice – 200g
  • 50ml chicken stock concentrate (or stock cubes, the liquid is really good though!)
  • Moroccan spices e.g. cinnamon, cumin, turmeric, ginger, paprika, coriander
  • 1 medium onion
  • 100ml creme fraiche
  • Fresh parsley and coriander
  • 1 whole cucumber
  • Peel the skin off your chicken thighs – just grab hold of a flappy bit and pull, it will come away!
  • Boil the kettle and pour enough water into a saucepan to totally cover the chicken.
  • Add the thighs and spices and half the peeled onion.  If you have a cinnamon stick, pop it in now.  Add a  good teaspoon of each or any of the following: cumin, turmeric, ginger, paprika, ground coriander.  Spice blends like garam masala or ras el hanout also work.  (Remember, lots of flavour needed.)
  • Season and bring to the boil.  Simmer for about 40 minutes.
  • Remove the chicken from the pan.  Keep the water on the boil as you will use this to make stock.  Set the chicken aside to cool a little.
  • In the meantime, slice cucumber on a diagonal, about 1cm thickness.  Up to you how many slices/canapés you want to make.
  • Scoop out some of the seeds in the middle to make a small recess – don’t dig all the way through if you can help it.
  • Debone the chicken and put the bones back into the boiling pan, add the stock or stock cube at this point and reduce for another 30 minutes ideally – the longer the better.
  • Shred the chicken using 2 forks or a fork and a hand.  It will pull apart into quite fine shreds.
  • Cook the rice – microwave Thai Black rice looks fab and has a lovely texture, wild rice too.  Any rice will taste good.
  • Mix the rice and chicken in a bowl with freshly chopped coriander and parsley and pour in about 75ml of the stock.
  • In a separate dish, mix 50ml of your stock with 100ml of creme fresh and season – this mixture is to garnish your canapé.
  • Pile your chicken and rice onto your cucumber and put a small dollop of the creme fresh mix on top.  Et  voila!

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