Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 4 garlic cloves (smashed)
  • 2 pounds boneless skinless chicken thighs
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • Sea salt
  • 2 medium carrots (thinly sliced)
  • 1/4 cup sherry vinegar or red wine vinegar
  • 1/4 cup lime juice
  • 2 teaspoons organic cane sugar or clover honey
  • 1 bay leaf
  • 1 jalapeno (thinly sliced)
  • 1/4 cup roughly chopped mint leaves
  • 12 corn tortillas (warmed in the oven or charred stovetop directly on the flame)
  • 1 cup shredded cabbage (for garnish)
  • 1/2 cup mint or cilantro leaves (for garnish)
  • 6 sliced radishes (for garnish)
  • 4 lime wedges (for garnish)

Instruction

  • Preheat the oven to 400 degrees F.
  • In a large oven-proof skillet or saucepan, heat the oil over medium heat. Add the garlic and cook, turning occasionally, until golden brown on all sides and very fragrant, about 3 minutes. Remove the cloves and discard.
  • Meanwhile, season the chicken generously with salt and sprinkle the cumin, coriander and allspice over the meat.
  • Raise the heat to medium-high and add the chicken in a single layer, spice-side down. Cook until nicely browned on one side, about 4 minutes. Remove to a plate.
  • Add the carrot and vinegar to the pan, scraping up any brown bits that may have formed on the bottom, followed immediately by the lime juice, honey, bay leaf, 1/2 cup water and 1/2 teaspoon salt. Bring to a simmer and reduce for 2 minutes.
  • Remove from the heat and return the chicken to the pan, seared-side up. Scatter the jalapeno over the top.
  • Transfer the pan to the oven and bake, uncovered, until chicken is fork tender, about 15 minutes. Let rest 10 minutes, then roughly chop or shred with a fork, top with mint, and serve alongside the tortillas, cabbage, mint or cilantro, radishes and lime wedges.