MEXICAN ROADSIDE CHICKEN W/ CHARRED TOMATO SALSA

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs extra virgin olive oil

1 tbs smoked paprika

1 tbs ground cumin

1 tbs dried oregano

½ tsp chilli powder

½ tsp ground cinnamon

Finely grated zest of 1 orange plus juice of ½

1kg skinless chicken thigh fillets

CHARRED TOMATO SALSA

2 tbs extra virgin olive oil

6 Roma tomatoes, halved

2-3 jalapeño chillies (according to taste), halved, plus extra sliced, to serve

1 white onion (or ½ brown onion), sliced into 1cm-thick rings

2 cloves garlic, roughly chopped

1 bunch coriander, roughly chopped

Juice of 1 lime

½ tsp sugar

TO SERVE

Warmed tortillas

Thinly sliced red cabbageSour cream

Coriander leaves

Lime wedges

PUTTING IT ALL TOGETHER: 

To make a marinade, combine oil, spices and orange zest and juice in a bowl and season. Add chicken and turn to coat. Cover and chill for 20 minutes or even overnight if you’re working ahead. When ready to cook, bring to room temperature, then thread fillets onto pairs of skewers to hold them in shape.

For charred tomato salsa, heat a chargrill pan or barbecue to high. Combine oil, tomato, jalapeño and onion in a bowl and season. Grill mixture for 5-7 minutes until charred all over. Cool, then transfer to a food processor, add garlic, coriander, lime juice and sugar,.season well and pulse until coarsely chopped.

Grill chicken skewers, turning once, for 8-10 minutes until cooked through and charred. Rest for 5 minutes loosely covered with foil. Remove skewers, slice chicken and serve with tortillas, cabbage, sour cream, coriander and lime wedges.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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