serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil
- 400 g can kidney beans, drained, washed and pat dry
- ½ tomato, finely diced
- chillies green and redi, finely sliced
- 1 chicken thigh, skin on
- ½ tsp coriander powder + extra
- ½ tsp cumin powder
- ½ tsp paprika
- 1 avocado
- 2 tbsp sour cream or yoghurt
- juice and zest of ½ a lime
- sprigs of coriander leaves
- 2 baby cos lettuce, large leaves picked
- Salt and pepper
Instructions
- Heat 1 tablespoon of the oil in a large pan over a high heat and add the kidney beans. Cook for 10 minutes or until crunchy shaking the pan regularly. Place in a bowl with the chilli, and finely chopped coriander root.
- Add spices, salt, pepper and remaining oil into a bowl and then rub into chicken. Marinate for a few minutes.
- Scoop out avocado and add to bowl with sour cream, salt, pinch of extra coriander and lime then mash together with a fork.
- Heat pan again over a medium-high heat and sear the chicken for 8-10 minutes. Turning every two minutes. Rest for 4 minutes then thinly slice.
- Use lettuce leaves as ‘taco’ cups and add avocado cream, chicken pieces and crunchy bean salsa. Garnish with coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
