Norm’s Legendary Pulled Chicken Barbecue Sandwich made with Tangy Elderberry Barbecue Sauce
A search for something new and different to eat on a warm summer afternoon was the catalyst for our famous sweet and tangy culinary feast featuring Norm’s own delicious Elderberry Jam and Circle M Meats naturally farmed chicken.
A foolproof
Pulled Chicken Barbecue
sandwich must start
with the best ingredients.
Circle M Meats Skinless Boneless Chicken Thighs are the perfect match for the finest barbecue you’ve ever tasted! Whether roasted, smoked, grilled or sous vide, or in this case stewed in a dutch oven, Circle M Meats delicious tender chicken is the most flavorful and juicy for a scrumptious barbecue, and you can always be sure our chicken is always antibiotic and hormone free.
Norm’s Farms Elderberry Jam makes this recipe shine with a tangy sweet bold taste that not only makes this dish mouthwateringly enjoyable, but is always a healthy whole food addition to any recipe. Norm’s jam is made with the whole fruit and no seeds. It is then lightly sweetened with pure cane sugar and a touch of lemon juice. Dr. Oz names Elderberry Jam as one of his top five foods for brain health, and you won't find a better tasting Elderberry Jam anywhere. Norm’s Farms Elderberry Jam is the perfect ingredient to top off this recipe for the most enjoyable barbecue sandwich that you’ve ever had, and is definitely the stuff that legends are made from!
INGREDIENTS:
8 (4-ounce) boneless, skinless chicken thighs
2 tablespoons olive oil,
3 garlic cloves (chopped)
Rub
1 tablespoon paprika
½ teaspoon sea salt
½ teaspoon dried thyme
½ teaspoon garlic powder
Sauce
1 cup apple cider
1/2 cup apple cider vinegar
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon dark chili powder
2 tablespoons Dijon mustard
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 jar Elderberry jam
Directions
Rub dry ingredients evenly over both sides of chicken thighs. Heat a large, deep Dutch over medium-high. Add oil and swirl to coat. Add chicken thighs to pot. Cook, undisturbed, until spice mixture darkens, 4 to 6 minutes per side.
Add garlic; cook, stirring occasionally, and garlic is just beginning to brown, 6 to 8 minutes. Stir in cider, apple cider vinegar, tomato paste, Worcestershire, chili powder, Dijon, black pepper, cayenne pepper, and dash of sea salt until blended. Turn chicken thighs with tongs to coat with sauce. Cover and cook on HIGH until chicken is tender, about 2 hours and 30 minutes (or on LOW 4 to 5 hours).
Shortly before serving, add elderberry jam, reduce heat to low, and cook, stirring occasionally, for about 5 minutes. The chicken thighs will pull apart with your tongs. You can also use 2 forks to pull apart.
Add some coleslaw as a topper or on the side for a yummy addition!