BBQ Pulled Chicken Stuffed Sweet Potatoes

Method

1. 1

   Heat the oven to 200°C (400°F). Prick the sweet potatoes, rub with the oil and bake on a tray until completely soft.

   45 min
2. 2

   Meanwhile, put the chicken, onion, stock, paprika, garlic powder and half the BBQ sauce in a pan. Cover and simmer gently until the chicken is cooked through.

   20 min
3. 3

   Lift out the chicken and shred with two forks. Boil the pan juices to reduce by half, then return the chicken with the rest of the BBQ sauce and the vinegar.

   5 min
4. 4

   Mix the cabbage with the yogurt, a squeeze of lemon or a splash of vinegar, salt and pepper for a quick slaw.

5. 5

   Split the potatoes, fluff the insides with a fork, then pile in the pulled chicken and top with slaw and spring onions.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  BBQ Chicken Stuffed Sweet Potatoes

  Smokin' & Grillin with AB · YouTube

• 

  How To Make BBQ Chicken Stuffed Sweet Potatoes

  Rachael Ray Show · YouTube

Substitutions

• Slow cooker: cook the chicken mixture on low for 4 hours (or high for 2), then shred and sauce as above.
• Lower-carb: serve the chicken over the slaw and a jacket of roasted cauliflower instead of sweet potato (about −45 g carbs).
• Vegetarian: use 2 tins of jackfruit in water or shredded seitan, simmered for 15 minutes in the same sauce.