Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Preheat oven to 200°C / 400°F. Toss sweet potato cubes with half the olive oil, ½ tsp smoked paprika, and salt. Spread on one half of a lined baking tray.
Rub chicken breasts with remaining olive oil, smoked paprika, garlic powder, onion powder, and salt. Place on the other half of the tray.
Bake for 22–25 minutes until the sweet potato is caramelised and the chicken is cooked through.
Remove chicken from the oven and let it rest in its juices on the tray for 5 minutes. Then shred it with two forks.
Toss the pulled chicken with any remaining tray juices and the apple cider vinegar if using. Serve over the sweet potato.
What she’d tell you
Babcio discovered pulled meat late in life and was furious it took so long. Chicken breast that you bake, then shred with two forks: it absorbs the spices and the juices and becomes something entirely different from where it started. A transformation recipe.
thighs, which pull more easily and stay moist
ordinary paprika with a drop of liquid smoke, or chipotle
Four days in the fridge, three months frozen. It is one of the better things to have waiting.
A pot with a splash of water or stock, covered, over low heat.
