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Black Pepper and Molasses Pulled Chicken Sandwiches

recipe 30 min
Total 320 Kcal 24 g protein 34 g carbs 10 g fat

Ingredients for serving

  • 3 g Dill weed, fresh 3 x sprigs (1g)
  • 56 g sandwich rolls 1 x 1 piece (2 oz) (56g)
  • 84 g Chicken thigh, skin removed 1.5 x piece (56g)
  • 0.1 g Spices, ginger, ground 0.06 x tsp (1g)
  • 0 g Spices, pepper, black 0.25 x dash (0g)
  • 0.9 g Ground cumin 0.06 x tbsp (15g)
  • 0.4 g Spices, chili powder 0.19 x tsp (2g)
  • 5 g Molasses 0.25 x serving 1 tbsp (20g)
  • 3.8 g Mustard, prepared, yellow 0.75 x tsp or 1 packet (5g)
  • 3.5 g Vinegar, cider 0.25 x tbsp (14g)
  • 14.1 g Ketchup 0.06 x cup (225g)

Instructions

  • Combine chicken, ground ginger, black pepper, ground cumin, chili powder, molasses, mustard, cider vinegar and ketchup in a saucepan and bring to a boil.
  • Continue to cook the mixture for another 23 minutes under medium-low heat. Check if the chicken is cooked through.
  • Remove the mixture from heat and transfer it into 2 bowls equally.
  • Divide the chicken mixture over the 4 sandwich rolls and top them with some pickles.

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