Pulled Tandoori Chicken with Baked Sweet Potato

So this meal ended up looking pretty plain and boring. I meant to pair this Tandoori Chicken with the Cauliflower "Fried" Rice I actually ended up pairing with my beef kabobs this week. Total fail on my part, but both meals still turned out really good! Anyways, I picked this chicken recipe because it was super easy and quick and I could eliminate some kitchen time on Easter Sunday. If you like coconut milk based recipes, you will enjoy this! The original recipe also provides the option of using yogurt if you are not paleo or dairy free. Also, I only ended up using about half of the sauce because my dog decided to eat a pound of the chicken behind my back. Luckily I am leaving town this week, so I didn't really need that many meals to begin with, but I was (am?) still fuming. No matter how careful I am, he finds a way to eat some of my meal prep food every Sunday. Anyways, the chicken was yummy and even tasted great with the sweet potato, but next time I would pair it with some kind of vegetable or rice. Since I failed on that, let me know what you pair it with if you end up making this recipe!

Pulled Tandoori Chicken
Ingredients:
Pulled Chicken:

• 2 lbs chicken breasts, fat trimmed and cut into palm sized portions
• 4 cups chicken stock
• 1/2 onion, chopped finely
• 2 cloves garlic, minced
• Pinch sea salt

Tandoori Sauce:

• 1/2 cup full fat coconut milk
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp black pepper

Directions:
Pulled Chicken:

1. Fill a large pot with chicken stock and add the garlic and onion and bring to the boil.
2. Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat and drain immediately and allow chicken to cool.
3. Once cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve.

Tandoori Sauce:

1. Combine all the spices into a small bowl and add the coconut milk (or Greek yogurt) and mix until fully incorporated. Adjust spices to suit taste.

Original recipe found here