Monday, January 23, 2017

1040. Rotisserie Chicken Tacos

These taco wrap sandwiches combine freshness, spice, zing, and a burst of flavor in a single bite. To illustrate how easy it is to pull together, I used a supermarket rotisserie chicken, but it will do just as well with a home roasted bird, or even better with leftover roast.
The other components. a guacamole and a salsa, are made separately, and served in separate dishes because half the fun of tacos is the individual onsite personalized assembly where each person layers on the fillings in the quantity and order they like best.

Ingredients: serves 4
For the chicken:
1 small roasted chicken, shredded
olive oil
1 tsp chili flakes
1 clove garlic, grated
1 x 400g can  chopped tomatoes

For the guacamole:
2 ripe avocados
2 limes, juice
1/2 cup chopped coriander
1/3 cup pomegranate seeds

For the salsa:
2 tomatoes
1 spring onion, chopped
1/2 cup coriander
2 Tbsp vinegar
2 limes, juice

To serve:
feta cheese
8-10 soft tacos
chili sauce


To make the chicken filling, heat the olive oil in a pan, add garlic and chili flakes, cooking gently & flavoring the oil before tossing in the shredded chicken. Add the can of chopped tomato, and a pinch of salt. Cook on high and stir until bubbling and sauce reduces to thickly coat the chicken. Keep warm while preparing the rest.
To make the guacamole, crush the avocado with the back of a fork, add lime juice, chopped coriander, pinch of salt and the fresh pomegranate seeds. I like to top with crumbled feta.
To make the salsa, blend or roughly chop the fresh tomatoes, spring onion, coriander, vinegar, lime juice, and salt.
To serve, heat a dry frying pan or oven to toast the taco wraps with a touch of bronze and pile in a plate. Each person wraps their sandwiches in the order they like, using up all the components for a blast of zing, heat, and freshness in one bite.

صحة و عافية

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