Chicken Sliders
Chicken sliders are like mini burgers, they are so delicious!
- 6 boneless, skinless chicken thighs, trimmed of excess fat
- 6 tbsp tomato ketchup
- 3 tbsp clear honey
- 2 tbsp Worcestershire sauce
- 200ml orange juice
- 150ml chicken stock
- 1 tsp smoked paprika
- ½ tsp flaked sea salt
- Freshly ground black pepper
- 12 mini brioche burger/slider buns, halved
- 1 large carrot, peeled and coarsely grated
- ¼ small white cabbage, cored and finely shredded (around 250g)
- 4 spring onions, trimmed and finely sliced
- 100g mayonnaise
- 100g soured cream
- 1 tbsp fresh lime juice
Remember – grown ups like you to tell them if you’re cooking with hot or sharp things!
STEPS
Makes 12
Preheat the oven to 180C/fan oven 160C/gas 4.
Put the chicken thighs in a flameproof casserole with the ketchup, honey, Worcestershire sauce, orange juice, chicken stock, paprika, salt and lots of ground black pepper, and mix well.
Bring the liquid to a simmer on the hob. Ask an adult to help cover the pan with a lid and carefully place in the oven. Cook for 1 ½ hours, or until the chicken is very tender and falling apart.
To make the coleslaw, combine all the carrot, white cabbage, spring onions, mayonnaise, soured cream and lime juice, thoroughly in a bowl. Season with black pepper. Cover and put in the fridge until the chicken is cooked.
Ask an adult to help carefully take the casserole from the oven and place gently on the hob. Remove the lid with an oven cloth and return the liquid to a simmer.
Cook over a medium heat, stirring regularly with a long wooden spoon until the sauce thickens and the chicken breaks into strands. This will take 5-10 minutes. Once the sauce is really thick, carefully remove the pan from the heat.
Put the slider bun bases on a large platter. Top with the shredded chicken then add a spoonful of coleslaw to each one. Put the lids back on top and secure with cocktail sticks. Serve warm or cold.