Pulled Chicken and Serving in 2 Different Ways

METHOD

• 1
  Finely chop the onion. Clean and salt the meat. Peel the garlic and ginger and grate them on a fine grater.
• 2
  Turn on the oven to top and bottom heat and set to 140°C.
• 3
  Heat oil in a roasting pan and sauté the onion. Once translucent, add the meat and sear it on all sides. Then sprinkle with red paprika, add garlic, ginger, and tomato paste. Sauté for a minute and pour in the broth. Salt. Bring to a boil, cover with a lid, and place in the preheated oven. Bake for 1.5 - 2 hours, depending on the size of the meat.
• 4
  Once the meat can be easily shredded with forks, it is done. Shred the meat into fibers and season with cane sugar, juice from half a lime, ground pepper, and mix well.

Serving Option with Sweet Potato

• 1
  Wash and dry the sweet potatoes. Cut them lengthwise in half. Lightly trim the other side for good stability.
• 2
  Place them on a baking sheet lined with parchment paper, drizzle with oil, and salt. If there is space in the oven while baking the meat, place them in the oven and bake together. After an hour, check if they are cooked through. If baking sweet potatoes separately, bake them for 30 minutes at 200 °C.
• 3
  After baking, scoop out 1 cm deep from the sweet potato. Fill with pulled meat and top with mashed avocado seasoned with lemon juice, salt, and ground pepper. Sprinkle with chopped parsley.

Serving Option with Quinoa

• 1
  Rinse the quinoa and cook according to package instructions. Halve the avocado, remove the pit, and peel the skin. Then mash it with a fork. Dice the tomatoes finely, and finely chop the onion. Mix everything together. Season with lemon juice, salt, and ground pepper. Place the cooked quinoa, pulled meat, and avocado salad into a bowl. Sprinkle with chopped parsley and onion strips.