BBQ Pulled Chicken with Crunchy Slaw

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 (120 g) onion, chopped
• 3 (9 g) garlic cloves, minced
• 4 tbsp (60 g) tomato paste
• 1 tbsp (7 g) smoked paprika
• 21 oz (600 g) chicken thighs, boneless and skinless
• 3 tbsp (45 ml) cider vinegar
• 2 tbsp (42 g) date syrup
• 1 cup (240 ml) water
• 5 cups (360 g) shredded cabbage
• 1/2 cup (120 g) plain Greek yogurt

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Method

1. Soften the onion in the oil over medium heat 5 minutes, then add the garlic, tomato paste and paprika and cook 1 minute, until the paste darkens.
2. Stir in two thirds of the vinegar, the date syrup and the water, add the thighs, cover and simmer 15 minutes, until opaque. Uncover, turn them and simmer 5 minutes more, until they read 165°F (74°C) and pull apart.
3. Lift the chicken out, shred it with two forks and return it to the pan. Bubble over medium-high heat 3-4 minutes, stirring, until the sauce is thick and glossy and clings to the meat.
4. Toss the cabbage with the yogurt and the rest of the vinegar, and pile the chicken beside it.