Name: Smoky chilli chicken with barbecued corn, crushed avocado and soft tacos
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 - 6
Ingredients: 100 ml (¼ cup) olive oil, plus extra for brushing; Juice of 2 limes, plus wedges to serve; 2 tsp ground pasilla chilli (see note); 1 tsp each ground cumin and ground coriander; 1 garlic clove, finely chopped; 10 skinless chicken thigh fillets, cut into large pieces; 3 corn cobs; 2 heirloom tomatoes, such as oxheart, coarsely chopped; To serve: coriander sprigs; 12 corn tortillas; Crushed avocado; 2 avocados, coarsely chopped; 2 garlic cloves, finely chopped; 1 small red chilli, finely chopped; 50 ml olive oil; Juice of 2 limes, or to taste; Pinch of ground pasilla chilli; ½ cup coarsely chopped coriander

Smoky chilli chicken with barbecued corn, crushed avocado and soft tacos

A chicken taco never goes astray.

Serves 4 - 6

Prep

30M

Cook

25M

Total

55M

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Spiced barbecued chicken makes an excellent filling for soft tacos, and here the barbecue does triple duty by cooking the corn and tortillas, too.

Ingredients

100 ml (¼ cup) olive oil, plus extra for brushing

Juice of 2 limes, plus wedges to serve

2 tsp ground pasilla chilli (see note)

1 tsp each ground cumin and ground coriander

1 garlic clove, finely chopped

10 skinless chicken thigh fillets, cut into large pieces

3 corn cobs

2 heirloom tomatoes, such as oxheart, coarsely chopped

To serve: coriander sprigs

12 corn tortillas

Crushed avocado

2 avocados, coarsely chopped

2 garlic cloves, finely chopped

1 small red chilli, finely chopped

50 ml olive oil

Juice of 2 limes, or to taste

Pinch of ground pasilla chilli

½ cup coarsely chopped coriander

Method

Main

Combine 60ml oil, juice of 1 lime, spices and garlic in a bowl and season to taste. Add chicken, stir to coat and refrigerate to marinate while you cook the corn and make the crushed avocado.

Heat a barbecue to medium-high heat. Drizzle corn with oil and barbecue, turning occasionally, until tender and slightly scorched (10-12 minutes). When cool enough to handle, cut kernels from cobs, transfer to a bowl and set aside. Just before serving, add tomato and remaining olive oil and lime juice, seaston to taste, toss to combine and top with coriander.

Meanwhile, for crushed avocado, combine ingredients in a bowl, season to taste and refrigerate until required.

Warm tortillas on the barbecue, turning once (1 minute each side), then wrap in a tea towel and set aside to steam. Thread chicken pieces onto skewers and barbecue, turning occasionally, until browned and cooked through (6-8 minutes). Serve with tortillas, corn salad, crushed avocado and lime wedges.

Note Pasilla chillies are dried Mexican chillies with a deep smoky flavour and are available from Herbie’s Spices. If it’s unavailable, substitute smoked paprika.

Drink Suggestion: A cold Mexican lager. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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