serves
4
prep
40 minutes
cook
1:40 hour
difficulty
Easy
serves
4
people
preparation
40
minutes
cooking
1:40
hour
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil, plus extra for cooking
- 2 garlic cloves, minced
- 3 tbsp smoked paprika
- 2 tsp cayenne pepper
- 1 tsp salt
- 1 kg chicken thigh fillets, quartered
- 1 onion, chopped
- 375 ml (1½ cups) chicken stock
- 125 ml (½ cup) barbecue sauce
- 10 small tortillas, cut into 10 cm rounds
- vegetable oil spray
- sliced red chilli, to serve
- lime wedges, to serve
Coleslaw
- ¼ white cabbage, thinly sliced
- ¼ red cabbage, thinly sliced
- ½ bunch coriander leaves, roughly chopped, plus extra to serve
- 1 carrot, grated
- 3 spring onions (scallions), sliced
- 3 tbsp mayonnaise
Instructions
Preheat oven to 180°C.
In a large bowl, stir together oil, garlic, paprika, cayenne pepper and salt. Stir in chicken and coat well. Set aside.
In a heavy-based casserole dish, heat a little oil on medium heat. Add onion and cook for 2 minutes or until softened. Add chicken mixture and cook for 4–5 minutes or until browned. Pour in the stock and bring to the boil.
Cover the casserole dish with a lid and place in the oven. Cook for 1½ hours.
Remove dish from oven and allow chicken mixture to cool slightly. Place chicken pieces into a bowl, and shred with two forks. Stir through barbecue sauce.
Meanwhile, place tortillas on a baking tray lined with baking paper. Lightly spray with vegetable oil and bake for 6 minutes, or until crisp on both sides.
To make the coleslaw, in a medium bowl, combine all ingredients and toss until coated in the mayonnaise. Season with salt and pepper.
To assemble, place a tablespoon of shredded chicken on top of a crispy tortilla, and top with coleslaw, extra coriander, sliced chilli and lime to serve.
Photography by Brett Stevens. Styling by Ainsley Johnstone. Art direction by Anne Marie Cummins.
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.
