Ingredients

The following ingredients have 4 Servings
  • 1 tsp vegetable oil
  • 1 onion (peeled &chopped)
  • 3 cloves garlic (Peelied chopped)
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tsp chilli flake (according to taste)
  • 1 tsp tsp sweet paprika
  • 6 skinless (boneless chicken thighs each cut into quarters)
  • 1 cup roughly chopped cherry tomatoes
  • 1 tbs heaped honey
  • 1 can black beans (drained and rinsed)
  • 1 tsp cornflour
  • 1 tps pickled jalapeños
  • 1 cup grated cheese
  • Guacamole
  • Salsa
  • Sour Cream
  • Fresh Coriander
  • Limes

Instruction

  • Preheat oven to 180C/350F/gas mark 4.
  • Pour the oil into a small cast iron casserole dish. Fry the onion over a low heat until translucent, then add the garlic.
  • Grind the cumin, coriander and chilli. Add the spice mix and the sweet paprika to onion and garlic and fry until fragrant.
  • Add the chicken pieces and cook for a few minutes. Add tomato and few slices of fresh chilli according to taste. Stir in the honey.
  • Place the lid on the casserole and cook in the oven for an hour.
  • When cooked, shred the chicken, stir through the black beans, add the pickled jalapeños with some of the vinegar to balance the sweetness of the chicken if desired.
  • If the sauce needs thickening mix the cornflour with a little water to make a thin paste and stir through the chicken mixture. Return to the oven to heat through.
  • To serve spoon the pulled chicken into 12 mini tortilla shells, and top with the grated cheese. heat in the oven until piping hot, and the cheese has melted.