Spicy BBQ Pulled Chicken Sandwiches with Yogurt Slaw

Ingredients:

For the chicken:
1 tsp unsalted butter
1/2 tsp olive oil
1/2 medium onion, finely chopped
1/2 jalapeno, finely minced (leave the seeds in if you like it spicy, remove for a milder sauce)
1 large clove garlic, minced
3/4 cups no-salt-added tomato puree
1 Tbsp brown sugar
1 Tbsp Worchestershire sauce
2 Tbsp + 2 tsp apple cider vinegar
1/2 tsp yellow mustard
2-3 Tbsp Frank’s hot sauce (we like it spicy and love the flavor, but use less if you prefer a milder sauce) pinch cayenne pepper (about 1/8 tsp)
1 tsp salt-free chili powder
kosher salt
freshly ground black pepper
1 lb boneless, skinless chicken thighs
4 soft white whole wheat hamburger buns
sliced dill pickles

For the slaw: 1/2 a head of cabbage, thinly sliced (my cabbage was pretty huge, so you may need to scale down the mayo/yogurt depending on the size of your cabbage head)
4 Tbsp nonfat or lowfat plain Greek yogurt (I like Fage)*
2 Tbsp sour cream
2 Tbsp mayonnaise
juice from 1/2 a lime
kosher salt
freshly ground black pepper
olive oil spray

Instructions:

Serves 4

In a dutch oven or large, heavy bottomed pot, heat the butter and oil over medium heat. Add the jalapeno and onion and cook, stirring now and then, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato puree, brown sugar, Worchestershire sauce, vinegar, mustard, hot sauce, cayenne pepper, and chili powder. Cook for about 5 minutes until the mixture thickens slightly. Taste it – season with salt and pepper to taste (I added a tiny pinch of salt and about 1/4 tsp of pepper).

Add the chicken thighs to the pot, and bring to a simmer. Reduce the heat to low and simmer for about 90 minutes, until chicken is fall-apart tender and completely cooked through. Remove from heat. Using two forks, tear/shred the chicken (this should be very easy to do – if not, simmer the chicken a bit longer). Allow the shredded chicken to sit in the sauce another 30 minutes or so, and reheat before eating if necessary. Heat a nonstick skillet or griddle over medium-high heat. Open each bun and lightly spritz the flat sides with olive oil. Lay the buns flat-side down on the skillet and cook until the bottom is golden brown and toasted, about 1 minute. Pile the chicken onto the toasted buns, top with sliced pickles and slaw.

For the slaw:
Combine the yogurt, sour cream, mayonnaise, lime juice, and salt and pepper to taste in a large bowl. Add sliced cabbage to the bowl and toss until cabbage is evenly coated in yogurt mixture.

From feastie.com