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The ingredients needed to make Apple Cider Pulled Chicken Tartine:
- Get Chicken:
- Take 1 Red Apple Peeled Cored & Coarsely Sliced Preferably Honeycrisp or Gala,
- You need 1 Red Onion Coarsely Sliced,
- Prepare 3 Cloves Garlic,
- Provide 500 g Chicken Breast Skinless Boneless,Butterflied & Halved,
- Provide 6 oz Alce Nero's Organic Unfiltered Apple Cider Vinegar,
- Take 1 TSP English Mustard Powder,
- Provide 1/2 TSP Smoked Paprika,
- You need Pinch Dried Mushroom Powder,
- Prepare Sea Salt, 1/2 TSP Adjust To Preference
- Use White Pepper, 1/2 TSP Adjust To Preference
- Provide Salad:
- Provide 1 Handful Carrot Shredded,
- Get 1 Handful Red Chili Deseeded Finely Diced,
- Get 1 Handful Coriander Coarsely Chopped,
- Get 1 TBSP Alce Nero's Organic Unfiltered Apple Cider Vinegar,
- Use 1 TSP Roasted Sesame Oil,
- Take Maple Syrup Preferably Grade 'A', 1 TSP Adjust To Preference
- Provide Pinch Sea Salt,
- Prepare Pinch Black Pepper,
- Prepare Tartine:
- You need 8 Slices Rye Bread / Sourdough,
- Provide Alce Nero's Organic Extra Virgin Olive Oil, A Drizzle
Steps to make Apple Cider Pulled Chicken Tartine:
- Prepare the chicken. - - Add apple, onion, garlic, chicken, Alce Nero's apple cider vinegar, paprika, mustard, mushroom, salt and pepper into the crock pot or slow cooker. - - Do not peel the garlic. The shell or skin will protect the garlic from being burnt. - - Cook for 5 to 6 hrs until the chicken is almost falling apart; the chicken can be pulled easily.
- Remove the chicken and transfer onto a plate. - - Shred the chicken with 2 forks. - - Transfer the shredded chicken into a large bowl. - - Add in the apple, onion and all the liquid from the crock pot or slow cooker. - - Squeeze the garlic outta shell or skin. - - Mix to combine well.
- Final taste and adjust for seasoning. - - Give it a final stir and set aside until ready to use. - - While the chicken is cooking, prepare the salad. - - In a large bowl, toss all the ingredients together until well combined. - - Cover with cling film and set aside in the fridge until ready to use.
- Assemble the tartine. - - Drizzle Alce Nero's olive oil onto the bread. - - Toast the bread in a skillet until lightly browned and crispy. - - Transfer the toasted bread onto serving plate. - - Spoon the chicken onto the the bread. - - Lastly top it off with the salad. - - Serve immediately.
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