Smoky Pulled Chicken Thigh, Spicy Sweetcorn Salsa and Fresh Coriander Recipe

Instructions

1. Step 1

   Preheat the oven to 160°C

2. Step 2

   Place the chicken thighs in a tight-fitting heavy-bottom pan | Ingredients: 4 chicken thighs, boneless, skin-on

3. Step 3

   Mix together the rest of the ingredients with the water and pour over the chicken thighs | Ingredients: 8 3/4 oz of tomato purée , 3 1/2 oz of soft dark brown sugar , 1 3/4 oz of light soy sauce , 1 oz of sherry vinegar , 1/3 oz of flaky sea salt , 2 tsp smoked paprika , 1 tsp cayenne pepper , 2/3 fl oz of Worcestershire sauce , 3/4 pint of water , freshly ground black pepper , salt

4. Step 4

   Cook in the oven for one 1 hour

5. Step 5

   Leave to cool, then shred the meat with two forks and mix back through the sauce in the pan

6. Step 6

   Barbecue or grill the sweetcorn cobs until cooked and charred, then use a knife to remove the kernels | Ingredients: 2 corn on the cob

7. Step 7

   Dice the tomato and slice the chilli, mix everything together in a bowl and grate in the lime zest then squeeze the lime juice. Season with salt | Ingredients: 1 plum tomato , 1/2 red chilli , 1 lime

8. Step 8

   Divide the chicken thigh between the crackers and top with salsa and coriander | Ingredients: 12 Carr's Melts Original Crackers, as needed , 1/2 oz of fresh coriander, leaves picked