Smoky pulled chicken thigh, spicy sweetcorn salsa and fresh coriander
These delicious pulled chicken canapés from Sally Abé are made with rich chicken thighs braised in a homemade smoky barbecue sauce, and then topped with a crunchy sweet corn salsa. They are served on top of Carr’s Melts Original Crackers, for a canapé that’s sure to be a crowd favourite.
Ingredients
Metric
Imperial
Smoky pulled chicken thigh
- 4 chicken thighs, boneless, skin-on
- 250g of tomato purée
- 100g of soft dark brown sugar
- 50g of light soy sauce
- 25g of sherry vinegar
- 10g of flaky sea salt
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 20ml of Worcestershire sauce
- 350ml of water
- freshly ground black pepper
- salt
Spicy sweetcorn salsa
- 2 corn on the cob
- 1 plum tomato
- 1/2 red chilli
- 1 lime
To serve
- 15g of fresh coriander, leaves picked
- 12 biscuits for cheese, as needed
Method
Preheat the oven to 160°C
Place the chicken thighs in a tight-fitting heavy-bottom pan
- 4 chicken thighs, boneless, skin-on
Mix together the rest of the ingredients with the water and pour over the chicken thighs
- 250g of tomato purée
- 100g of soft dark brown sugar
- 50g of light soy sauce
- 25g of sherry vinegar
- 10g of flaky sea salt
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 20ml of Worcestershire sauce
- 350ml of water
- freshly ground black pepper
- salt
Cook in the oven for one 1 hour
Leave to cool, then shred the meat with two forks and mix back through the sauce in the pan
Barbecue or grill the sweetcorn cobs until cooked and charred, then use a knife to remove the kernels
- 2 corn on the cob
Dice the tomato and slice the chilli, mix everything together in a bowl and grate in the lime zest then squeeze the lime juice. Season with salt
- 1 plum tomato
- 1/2 red chilli
- 1 lime
Divide the chicken thigh between the crackers and top with salsa and coriander
- 12 biscuits for cheese, as needed
- 15g of fresh coriander, leaves picked
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