Servings : Make approx. 3 cups
This delicious shredded chicken filling is extremely versatile and is perfect for sandwiches, buns and wraps. It also works gloriously well as a pizza topping. I prefer using boneless chicken thighs for this recipe as I find it keeps the chicken juicier and more flavourful.
- 500 gm boneless chicken thighs, cubed (marinate in 2 tbsp yoghurt, 1/2 tsp each of ginger and garlic pastes, 1 tsp lemon juice, pinch of salt and pinch of paprika powder)
- 2 tbsp oil
- 1 medium onion, finely sliced
- 1 medium capsicum, finely sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1 tsp chilli flakes or 1 chopped chilli
- 1/2 tsp cumin powder
- 1 tsp tandoori powder or paprika powder
- juice of half a lemon
- 2 tbsp tomato sauce/ketchup
Marinate the chicken in 2 tbsp yoghurt, 1/2 tsp each of ginger and garlic pastes, 1 tsp lemon juice, pinch of salt and pinch of paprika powder for about an hour or up to overnight. Remember to remove the chicken from the fridge half an hour before you begin cooking in order to bring it to room temperature.
When ready to cook, heat 1 tbsp of oil in a pan, add the marinated chicken cubes and fry over high heat for just 2-3 minutes to give the chicken some flavour and colour. You can do this in two batches so as not to crowd the pan. Remove the chicken chunks on to a plate and set aside.
In the same pan, heat another tablespoon of oil and add the onion slices. Sauté for a minute until they soften slightly, then add the sliced capsicum and stir it in for another minute or two. Next add the ginger, garlic, chilli, cumin powder, paprika powder, salt and the half cooked chicken and it’s juices. Cook for a few minutes on high heat then reduce the heat to low. Cover the pan and cook until the chicken is tender and cooked through.
Remove the lid, increase the heat again and dry off any excess moisture, then add the ketchup and lemon juice. Mix well, taste and adjust if needed then turn off the heat. Allow the mixture to cool slightly and then shred the chicken with your fingers or a fork and keep it covered.
I like to smoke this filing to give it a nice aroma. To do this, light up a small coal and then place it on a piece of foil. Put this right in the centre of the dish containing the shredded chicken. Drop a tiny bit of oil on the lit coal and immediately cover the dish. Let the chicken filling smoke for about a minute, then uncover and discard the coal and piece of foil.
Use as needed.