Triple Berry Moogarita Jam Pulled Chicken Sandwiches

Triple Berry Moogarita Jam Pulled Chicken Sandwiches

Featuring

These saucy sandwiches use Triple Berry Moogarita Jam twice. The jam is cooked into a tangy berry barbecue sauce for the pulled chicken and then whisked into a quick coleslaw dressing for a bright, fruity crunch on top.

Ingredients

Triple Berry Moogarita Pulled Chicken

• 2 pounds boneless skinless chicken breasts or thighs
• 1 cup chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Triple Berry Moogarita Barbecue Sauce

• 3/4 cup Triple Berry Moogarita Jam
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire or Wooster Sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt, plus more to taste

Triple Berry Coleslaw

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage (or more green if preferred)
• 1/2 cup shredded carrot
• 1/4 cup thinly sliced red onion

Slaw Dressing

• 2 tablespoons Triple Berry Moogarita Jam
• 3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or sugar, optional if you like a sweeter slaw
• Pinch of kosher salt
• Freshly ground black pepper

To Serve

• 8 soft sandwich buns or brioche rolls, lightly toasted
• Pickle slices, optional

Instructions

1. Cook the chicken
   1. Place the chicken breasts or thighs in a large saucepan or deep skillet.
   2. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
   3. Pour in the chicken broth. The liquid should come about halfway up the chicken pieces. Add a splash of water if needed.
   4. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15 to 20 minutes, turning once, until the chicken is cooked through and reaches 165°F.
   5. Remove the chicken to a plate and let cool slightly. Reserve 1/4 cup of the cooking liquid and discard the rest.
   6. Shred the chicken with two forks into bite sized pieces.
2. Make the Triple Berry Moogarita barbecue sauce
   1. In the same clean saucepan combine 3/4 cup Triple Berry Moogarita Jam, ketchup, apple cider vinegar, brown sugar, Worcestershire or Wooster Sauce, Dijon mustard, smoked paprika, garlic powder, and 1/4 teaspoon kosher salt.
   2. Add the reserved 1/4 cup cooking liquid.
   3. Bring to a gentle simmer over medium low heat, stirring, and cook for 5 to 7 minutes until the sauce thickens slightly and looks glossy.
   4. Taste and adjust seasoning with a pinch more salt or vinegar if needed.
3. Coat the chicken in sauce
   1. Add the shredded chicken to the warm barbecue sauce.
   2. Stir until all the chicken is well coated. Let simmer on low heat for 3 to 5 minutes so the flavors meld. If the mixture seems too thick, add a tablespoon or two of water.
   3. Turn off the heat and cover to keep warm while you prepare the slaw and buns.
4. Prepare the coleslaw
   1. In a large bowl add the shredded green cabbage, purple cabbage, shredded carrot, and sliced red onion.
5. Make the Triple Berry slaw dressing
   1. In a small bowl whisk together 2 tablespoons Triple Berry Moogarita Jam, mayonnaise, apple cider vinegar, honey or sugar if using, a pinch of salt, and a few grinds of black pepper.
   2. Whisk until smooth and creamy.
   3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Taste and adjust salt or vinegar to your liking. Set aside while you toast the buns so the flavors blend.
6. Toast the buns
   1. Lightly toast the sandwich buns or rolls in a dry skillet or under the broiler until the cut sides are golden.
7. Assemble the sandwiches
   1. Spoon a generous amount of Triple Berry Moogarita pulled chicken onto the bottom half of each bun.
   2. Top with a scoop of coleslaw so it sits neatly over the chicken.
   3. Add pickle slices if you like.
   4. Cap with the top bun and press gently.
8. Serve
   1. Serve the sandwiches warm with any extra slaw on the side.
   2. Set the jar of Triple Berry Moogarita Jam on the table so guests can add a spoonful of extra jam to their sandwiches if they enjoy a stronger berry flavor.

Tips

• For an even easier version, cook the chicken and sauce together in a slow cooker on low for 4 to 5 hours, then shred and stir back into the sauce.
• These sandwiches are great on soft brioche buns for a slightly sweet complement to the berry sauce.
• Leftover pulled chicken can be served over rice or stuffed into baked potatoes for another meal.