African pulled chicken from the potjie

Ingredients for 2 servings:

• 400 g chicken breast in one piece
• 2 garlic cloves
• 100 ml BBQ sauce
• 50 ml mustard
• 50 ml cream
• 1 tsp, heaped spice mix (Berbere), African spice mix
• some butter
• possibly salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

The Potjie is a cast iron pot for cooking on an open fire or grill

Grease the inside of the potjie with a little butter. Wash and dry the chicken breast, rub it with the spice mix, and add it to the pot. Crush or finely chop the garlic and place it on top of the meat. Mix the barbecue sauce with the cream and mustard and pour it over the chicken breast. Cover the potjie and place it in the hot embers. Cook for 60 minutes. Remove the meat from the pot and shred it with two forks. Return the meat pieces to the potjie and toss with the remaining sauce. The berbere spice mix already contains salt, but you can add a little more if you like. The pulled chicken can be served with salad and flatbread, for example, or in a hamburger bun.