Spiced Shredded Chicken

Succulent chicken with the satisfying crunch of black rice pairs well with a light, flavoursome Pinot Noir.

The spices in the chicken coupled with the richness of good stock are balanced with the soft fruit and elegance of this attractive Pinot Noir.

Shredded Chicken


  • Shopping List
  • Chicken thighs – on the bone ideally
  • Thai black rice, wild rice or any rice – 200g
  • 50ml chicken stock concentrate (or stock cubes, the liquid is really good though!)
  • Moroccan spices e.g. cinnamon, cumin, turmeric, ginger, paprika, coriander
  • 1 medium onion
  • 100ml creme fraiche
  • Fresh parsley and coriander
  • 1 whole cucumber
  • Peel the skin off your chicken thighs – just grab hold of a flappy bit and pull, it will come away!
  • Boil the kettle and pour enough water into a saucepan to totally cover the chicken.
  • Add the thighs and spices and half the peeled onion.  If you have a cinnamon stick, pop it in now.  Add a  good teaspoon of each or any of the following: cumin, turmeric, ginger, paprika, ground coriander.  Spice blends like garam masala or ras el hanout also work.  (Remember, lots of flavour needed.)
  • Season and bring to the boil.  Simmer for about 40 minutes.
  • Remove the chicken from the pan.  Keep the water on the boil as you will use this to make stock.  Set the chicken aside to cool a little.
  • In the meantime, slice cucumber on a diagonal, about 1cm thickness.  Up to you how many slices/canapés you want to make.
  • Scoop out some of the seeds in the middle to make a small recess – don’t dig all the way through if you can help it.
  • Debone the chicken and put the bones back into the boiling pan, add the stock or stock cube at this point and reduce for another 30 minutes ideally – the longer the better.
  • Shred the chicken using 2 forks or a fork and a hand.  It will pull apart into quite fine shreds.
  • Cook the rice – microwave Thai Black rice looks fab and has a lovely texture, wild rice too.  Any rice will taste good.
  • Mix the rice and chicken in a bowl with freshly chopped coriander and parsley and pour in about 75ml of the stock.
  • In a separate dish, mix 50ml of your stock with 100ml of creme fresh and season – this mixture is to garnish your canapé.
  • Pile your chicken and rice onto your cucumber and put a small dollop of the creme fresh mix on top.  Et  voila!

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