Preparation Pulled Chicken
Preheat oven or grill to 200 degrees. Wash off the chicken legs and pat them dry. Slice the lemon and place in a casserole dish. Mix the remaining ingredients (turmeric, paprika powder, coconut oil, honey, salt and pepper) to a marinade and spread all over the chicken legs. Put the chicken legs (with the skin side upwards) on the lemons. Cut onions and garlic cloves into rings and add them with the bay leaves.
Close the casserole dish with aluminium foil and place in the oven for approx. 1-1.5 hours. Check again and again. The skin should be nice and crispy at the end and the chicken should be soft.
After approx. 50 - 60 minutes, spread 2-3 tbsp BBQ sauce on the legs and cook to the end. If not, remove the aluminium foil towards the end of the baking process for approx. 10-15 minutes and continue baking "open" so that the skin becomes nice and crisp.
Preparation of pointed Coleslaw
Wash, clean and quarter the cabbage and remove the stalk. Cut the cabbage crosswise into thin strips. Peel and chop the onions. Peel and grate the carrots. Chop the parsley.
Mix all ingredients together. Mix yoghurt, olive oil, apple cider, lemon juice, honey, salt and pepper to a marinade and add to the cabbage-carrot mixture. Flavour the salad, put aside and let it stand.
Remove the chicken legs from the oven and let them cool. Then pluck the skin and flesh from the bones. Heat the rest of the barbecue sauce in the pot and mix with the meat at the end. Put the pulled chicken on the burgers and the cabbage on top.
