Tacos are not just for Tuesdays!
Savour the bold flavours of our Chipotle Chicken Tacos, where smoky chipotle chicken meets a zesty coriander slaw for a perfect bite every time.
Mixing the Chipotle with other Mexican-inspired herbs is truly a gamechanger!
Ingredients:
For the Tacos
- 6-8 Tacos
- 4 thighs and legs
- Sea salt (to taste)
- 1tsp coriander seeds
- 1tsp cumin seeds
- 1tsp smoked paprika
- 1tsp oregano
- 1tbsp Kick Chipotle paste
- 3tbsp olive oil or other veg oil
- 3 garlic cloves
- 3 onions
- 5tbsp water
For the Slaw
- ¼ white cabbage
- ½ white onion
- 1/2tsp salt
- Handful coriander with stems
- 1tbsp jalapenos + 3tbsp vinegar from the jar
- ½ lime juice
- 1 garlic clove
- 2tbsp yogurt
- 1tbsp mayo
Instructions:
-
Preparing the Chicken:
- Score and salt your chicken legs.
- Toast coriander and cumin seeds in a pan over medium to low heat until fragrant (around 3-4 minutes).
- Crush the toasted seeds and combine them in a bowl with smoked paprika, oregano, chipotle paste, seasoning, and oil.
- Rub this mixture onto the chicken using a spatula or your hands.
- Marinate the chicken overnight or for a few hours before cooking if possible.
-
Cooking the Chicken:
- Chop onions and garlic lengthways.
- Lightly sauté the onions and garlic in some oil in the oven tray that will be used to roast the chicken.
- Place the marinated chicken on top of the onions and garlic in the tray.
- Add water to the tray.
- Cover the tray with foil and roast in the oven for 15 minutes.
- Remove the foil, baste the chicken with the tray juices, and continue to roast uncovered for another 15 minutes.
- Once cooked, shred the chicken, remove the bones, and mix with the onions.
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Making the Slaw:
- While the chicken is roasting, prepare the slaw.
- Use a blender or Nutribullet to make the coriander jalapeno sauce.
- In the blender, combine the last 7 ingredients from the coleslaw list to make a green, tangy, and spicy sauce.
- Finely chop the cabbage and onions, and mix them with the green sauce
