Serves 4
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For the tangy slaw:

To serve:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a small bowl, mix together passata, water, barbecue sauce, sriracha and onion salt. 
  2. Arrange the Sicín Sásta chicken thighs in a baking dish then pour sauce over. Cover dish tightly with tinfoil then bake for one hour. 
  3. After the hour, remove tinfoil from dish, increase oven to 200˚C/180˚C fan/gas mark 6 and bake for further 20-30 minutes to thicken the sauce.
  4. While chicken is cooking, prepare the slaw. In a small bowl, mix together the mayonnaise, lemon juice, vinegar, mustard and salt. 
  5. Toss together cabbage, carrot and onion. Add the mayonnaise dressing and toss well to combine. Refrigerate until needed.
  6. Remove chicken from dish and place in a shallow dish. Use two forks to pull apart the chicken. Spoon over some of the sauce and mix well. Add more sauce if needed. 
  7. To serve, spoon pulled chicken onto the bottom half of the brioche buns. Spoon over more of the cooking sauce, optional. Top with a mound of tangy slaw, then pop the tops of the buns on. Serve immediately. Sliced dill pickles is also a delicious addition!

For more delicious recipes see: sicinsasta.ie

Sicín Sásta Logo

This egg-citing new ethical Irish brand believes that great tasting chicken is no accident! Grown slowly at nature’s pace and with an emphasis on sustainable farming practices, Sicín Sásta chickens are given a better, happier life which contributes to its incredibly delicious taste and succulent texture!

ChickenDinnerAmericanSpecial OccasionsCuisinesBarbecueSlow cookerBudget meals

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