Serves 6

1 onion, sliced
1 celery stick, sliced
1 Tbs mustard powder
1 Tbs garlic powder
1 Tbs smoked paprika
900g Free Range skinless chicken thigh fillets
Salt and pepper to taste
200ml water
1 cup tomato sauce
4 Tbs red wine vinegar
¼ cup Worcestershire sauce
4 Tbs brown sugar

To serve:
Crispy taco shells
Shredded iceberg lettuce
Fresh coriander

Heat oven to 160C.
Scatter the onions and celery in the bottom of a large roasting tin. Mix together the mustard powder, garlic powder and paprika then rub this all over the chicken.
Place the chicken onto the veggies then season with salt and pepper.
Pour 200ml water into the bottom of the tin then bake for 45 minutes.
Remove the chicken from the tray, then using two forks, shred the meat.
Place the tomato sauce, vinegar, Worcestershire sauce, brown sugar and roasting juices and veggies into a pan, then simmer until thick. Pour the reduced BBQ sauce over the shredded chicken and toss well to coat.
Serve the pulled chicken inside taco shells filled with lettuce, then garnish with fresh coriander.