I usually don’t get to cook much when my husband works late because my little guy isn’t so patient in the kitchen. But tonight I bribed him with a cup of water and some goldfish crackers and cooked as fast as possible! Hands on time for this recipe is minimal making it a great meal for busy people.
I took about a pound of boneless skinless chicken thighs and cut them into small chunks. I’m not even sure that was necessary but I suppose there was more surface area showing to get the flavor infused. I put the chicken chunks into a medium saucepan along with mustard, ketchup, apple cider vinegar, cumin, chili powder, freshly ground black pepper, ground ginger, and molasses. I brought it to a boil then covered the pot and reduced the meat to medium-low and let it simmer for 23 minutes. I stirred it only twice.
Then I just shredded the chicken with a fork. I served it on slider rolls with a pickle chip. I honestly wasn’t sure how it would taste since I didn’t find the combination of ingredients too appealing while I was tossing them in the pot, but it was really yummy! The pickle chip added a nice crunch and tang.
Since my son was enjoying his goldfish, I threw together an easy side too, oven baked sweet potato “fries.” No real recipe for this. I heated the oven to 450F, peeled some sweet potatoes and cut them into fries. I tossed them in a little olive oil then seasoned them. I should probably call them ‘spice rack’ fries because every time I make them they’re a little different depending on my mood and what seems interesting in my spice cabinet. This time I had one dish with sesame seasoning and garlic, one with Montreal steak seasoning, and one with some cinnamon and granulated honey for my son. Anyway, I bake them until they’re crispy, the time varies depending on the thickness of the fries but I would allow at least 30-40 minutes.
This meal was kid friendly (as my son would attest to if he could attest) and a nice healthy fast food substitute.
Black Pepper and Molasses Pulled Chicken Sandwiches (adapted from Cooking Light Annual Recipes 2010)
1 pound boneless skinless chicken thighs cut into 2 inch chunks
3 tablespoons ketchup
1 tablespoon mustard (I used Dijon)
1 tablespoon molasses
Apple cider vinegar
Ground black pepper
Rolls and pickle chips for serving
1. Add all of the ingredients from chicken to pepper to a medium saucepan and stir to combine.
2. Bring to a boil then cover, reduce heat to medium-low, and cook for 23 minutes, stirring occasionally.
3. Shred chicken with a fork.
4. Serve atop a toasted bun with a pickle chip.