GIVE YOUR NEXT ROAST CHICKEN DINNER A MEXICAN TWIST WITH FRESH, LIFTED FLAVOURS. BUTTERFLYING THE CHICKEN SAVES PREP AND COOK TIME – ASK YOUR BUTCHER TO DO IT FOR YOU
CRISPY CHICKEN TACOS WITH TOMATILLO & JALAPENO SALSA
SERVES 4
1.4kg whole chicken, butterflied
3 tsp paprika
4 garlic cloves, crushed
2 tbs extra virgin olive oil
1 avocado, thinly sliced
1 small bunch of radishes, thinly sliced
½ curly endive (frisée lettuce), washed
8 small corn tortillas
TOMATILLO & JALAPENO SALSA
790g can tomatillos, drained (from specialty food stores)
3 jalapenos, finely chopped Juice of 2 limes, plus extra wedges to serve
2/3 cup (50g) finely grated parmesan
1 cup coriander leaves, plus extra leaves to serve
2 tbs extra virgin olive oil
Preheat oven to 200°C.
Place chicken breast-side up on a baking tray. Rub paprika, garlic and 1 tsp salt flakes all over the skin and drizzle with oil. Roast for 35-40 minutes until chicken is golden, crisp and cooked through.
Meanwhile, for the salsa, combine tomatillo, jalapeno, lime juice, parmesan, coriander, oil and 1 tsp salt flakes in a small food processor and whiz to combine.
Remove chicken from oven and rest for 10 minutes, then carve into pieces.
Divide avocado, chicken, radish and endive between tortillas. Drizzle liberally with the salsa and top with extra coriander leaves, to serve.
Note: Store remaining salsa in an airtight container in the fridge for up to 5 days.
PRAWN & RED BEAN CHILLI
SERVES 4-6
2 tbs extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 red capsicum (seeds removed), finely chopped
2 chipotle chillies in adobo sauce, chopped, plus 2 tbs adobo sauce
2 tbs tomato paste
2 tsp each ground cumin and smoked paprika
1 cup (250ml) fish or chicken stock
400g can chopped tomatoes
500g green prawns, peeled, chopped
400g can red kidney beans, rinsed, drained
Coriander, sour cream, flour tortillas and lime wedges, to serve
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for 5-6 minutes until onion has softened.
Add capsicum and cook, stirring occasionally, for 3-4 minutes until capsicum has softened. Add chilli, adobo sauce and tomato paste and cook, stirring occasionally, for 2-3 minutes until lightly caramelised.
Stir in cumin, paprika, stock and chopped tomatoes and bring to a simmer. Cook for 12-15 minutes until thickened and reduced. Add prawns and beans, and simmer for 5 minutes until prawn is
