Pulled Chicken with Honey and Coffee BBQ Sauce

Pulled Chicken with Honey and Coffee BBQ Sauce
Recipe adapted from Bon Appetit, September 2009

4 boneless, skinless chicken breasts
2 tablespoons coconut or olive oil
1 onion, chopped
6 garlic cloves, chopped
1-2 tsp hot sauce, like Sriracha
1/4 cup honey
2 Tbs chili powder
2 Tbs molasses
1 Tbs coriander
1 tsp ground cumin
2 15-ounce cans crushed tomatoes
1 cup chicken broth
1 Tbs apple cider vinegar
1 cup freshly brewed strong coffee
salt and pepper to taste

Heat oil in a large saucepan over medium-high heat. Add onions and garlic and saute until onions are tender, about 10-12 minutes. Add honey, hot sauce, chili powder, molasses, coriander, and cumin; stir until honey dissolves. Stir in crushed tomatoes, broth, vinegar, and coffee. Bring to a boil. Reduce heat and simmer uncovered until sauce thickens and is reduced to about 4 cups, stirring often, about 35 minutes. Season sauce to taste with salt and pepper. In a slow cooker on high, add the raw chicken and all the bbq sauce from the saucepan. Stir and cover. Cook until the chicken is done, about 2 1/2 to 3 hours. Remove the chicken, shred on a cutting board, and return to slow cooker to combine with the sauce. Let cook for another 15-30 minutes, to let the chicken absorb more sauce. Serve simply as is, topped with cilantro or spinach if you’re being good or serve on a toasted sesame bun with cheese and make a mess of deliciousness. I was being good, but put a big scoop of the bbq chicken on top of sliced, roasted sweet potatoes and paired with a salad for a filling dinner. Yum yum.



Sweet Spinach Salad

3 cups baby spinach
1/2 cup raisins
1/4 cup pecans, chopped
1 11-oz can mandarin oranges, drained, rinsed and patted dry
1 stalk celery, finely sliced

Combine all ingredients and top with balsamic dressing.


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