From Michele Rosen of Paleo Running Momma
A few dates give this barbecue sauce the requisite sweetness you expect, while smoked paprika contributes smokiness without a grill. The recipe makes about 3 cups of the sauce—you’ll have about a cup or so left over. Use it on burgers or for dipping roasted root vegetable fries or wedges.
Serves 4
Prep: 45 minutes
Closed Pot: 20 minutes
Total: 1 hour 5 minutes
For the Barbecue Sauce
3 pitted Medjool dates
½ cup hot water
1 can (15 ounces) Whole30-compliant tomato sauce, preferably no salt added
½ cup cider vinegar
1 tablespoon smoked paprika
2 teaspoons Whole30-compliant brown mustard
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon salt (omit if tomato sauce contains salt)
For the Chicken
1 tablespoon extra-virgin olive or avocado oil
1 medium red onion, sliced
2 cloves garlic, minced
1½ to 2 pounds boneless, skinless chicken breasts or thighs
2 teaspoons Whole30-compliant BBQ rub
4 small sweet potatoes or white potatoes
2 green onions, thinly sliced
Make the barbecue sauce: Soak the dates in the hot water until softened, about 2 minutes. Place the dates and water in a food processor or high speed blender. Add the tomato sauce, vinegar, paprika, mustard, onion powder, garlic powder, and salt (if using). Cover and process or blend until smooth; set aside.
Make the chicken: Select Sauté on a 6-quart Instant Pot and adjust to Normal/Medium. Add the olive oil to the pot. When it’s hot, add the onion and cook, stirring, for 1 minute. Add the garlic and cook, stirring, until just softened, 30 to 60 seconds. Select Cancel. Season both sides of the chicken with the BBQ rub and add to the pot. Add 2 cups of the barbecue sauce and stir to combine. Lock the lid in place.
Select Manual and cook on high pressure for 12 minutes. Use quick release. Transfer the chicken to a plate; cover to keep warm. Select Sauté. Cook the sauce, stirring, until thickened, about 5 minutes. Select Cancel.
Meanwhile, prick the sweet potatoes all over with a fork. Microwave on high, turning once, until tender, 8 to 10 minutes. Use two forks to shred the chicken. Return the chicken to the pot and toss with the sauce. Slice the potatoes open. Serve the chicken over the potatoes and top with green onions.
Michele Rosen, Paleo Running Momma
Michele Rosen is the face behind Paleo Running Momma, a real-food blog sharing clean-eating family favorites that you’ll be excited to share with your loved ones. She’s also a wife, the mom of three school-aged kids, and a long-distance runner. Michele began her real food journey in 2013 with the Whole30 and hasn’t looked back! Her goal is to introduce people to Whole30 and Paleo home cooking they’ll love just as much (if not more) than their old favorites, and help families wholeheartedly embrace a Paleo lifestyle.