Pulled Chicken Sweet Potatoes
Buttery jacket sweet potatoes topped with cheddar, creamy pulled chicken, and crispy bacon.
Ingredients for 2 servings:
2 Large Sweet Potatoes
500g Chicken Breast
1 Head of Garlic
1 Small Shallot (finely chopped)
200g Streaky Bacon
Fresh Chives
Fresh Basil
Salt & Pepper to Taste
Method:
Wash the potatoes well, prick them with a fork, and place them on a baking tray lined with baking paper.
Cut the tip of the garlic bulb and drizzle some olive oil on top. Sprinkle some rock salt and wrap it in aluminium foil and place it next to the potatoes.
Place the bacon on the baking tray too, next to the potatoes, and place everything in a preheated 200°c oven.
After about 8 minutes, flip the bacon upside down, and cook for a further 4 minutes. Keep an eye not to burn it. It just needs to turn crispy.
When it’s ready remove the bacon and let the potatoes and garlic cook for another 45 minutes. The garlic bulb should be ready by then. For the potatoes, test them with a skewer. If you can poke them easily, then they are done too, if not, leave them more. It all depends on their size.
While everything is in the oven you can prepare the chicken. Simply boil it in some water with the chicken cube for about 25 minutes. Make sure that all the meat is white and cooked through.
Place the chicken into a stand mixer, and shred it using the mixing attachment. Alternatively, you can use a hand mixer or simply use two forks to pull the chicken apart.
For the sauce, fry the shallot in some olive oil, squeeze the pulp from the garlic head, and the chopped basil followed by the cream. Mix well until you get a smooth sauce. Bring it to a gentle boil, lower the flame then add the pulled chicken. Cook for a minute then turn the heat off and add half of the bacon. (Coarsely chopped)
To combine the jacket potatoes, make an incision on the top of the potato, Fluff the potato gently with a fork. Be careful when using hot potatoes, let them cool off a little first.
Place some butter in the cavity and some grated cheddar on top.
Finish them off with a heaped spoonful of the pulled chicken and some more cheddar.
Place them in a hot oven or under a grill until the cheese has nicely melted.
Decorate with some crushed bacon and finely chopped chives and serve.
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