Juicy Pulled Chicken served two ways

Preparation

• 1
  Finely dice the onions. Rinse the chicken meat, pat dry, and lightly salt. Peel and finely grate the garlic and ginger.
• 2
  Preheat the oven to 140 °C top/bottom heat.
• 3
  Heat the oil in a roasting pan and sauté the onions until translucent. Add the meat and briefly sear on all sides. Briefly roast the paprika powder, garlic, ginger, and tomato paste (approx. 1 minute), then deglaze with the chicken broth. Salt and bring to a boil once. Close the roasting pan with a lid and braise in the oven for approx. 1.5 to 2 hours until the meat is very tender.
• 4
  Once the meat is tender, shred it into fine fibers with two forks. Season with cane sugar, lime juice, and pepper, and mix well.
• 5
  For the sweet potato variation: Wash the sweet potatoes, halve them lengthwise, and place them on a baking sheet lined with parchment paper. Drizzle with a little oil and salt. Bake in the oven (ideally together with the meat) for approx. 45-60 minutes until tender. Afterwards, lightly scoop out the center, fill with pulled chicken, and garnish with mashed avocado (mixed with lemon juice, salt, and pepper) and parsley.
• 6
  For the Quinoa Bowl: Cook quinoa in salted water according to package instructions. Dice or mash the avocado, finely dice the tomatoes and red onion. Mix everything and season with lemon juice, salt, and pepper. Arrange quinoa in bowls, top with the pulled chicken, and finish with the avocado-tomato salad and fresh parsley.