CHILI CHICKEN TACOS WITH MANGO S LAW

Canadian Living - - Cook & Eat -

Makes: 10 tacos

Tacos reign supreme in Camille Moore’s house. She often makes a dou­ble batch of the chicken fill­ing and freezes the leftovers to have on hand in case a sud­den taco crav­ing strikes or to save prep time when en­ter­tain­ing. In this recipe, she uses one of her favourite cook­ing tech­niques—brais­ing—which guar­an­tees the juici­est, most ten­der pull-apart chicken thighs you’ve ever had. Look for dried chilies in ma­jor su­per­mar­kets and at Latin Amer­i­can gro­cers.

Mango Slaw:

2 cups very thinly sliced pur­ple cab­bage

2 tbsp lime juice

2 man­goes, peeled, pit­ted and juli­enned

2 green onions (green part only), thinly sliced

Tacos:

3 each dried pasilla and dried gua­jillo chilies

2 dried morita chilies

1 cup chicken broth or wa­ter

½ cup grape toma­toes

¼ cup or­ange juice

1½ tbsp co­conut sugar or gran­u­lated sugar

½ tsp cin­na­mon

8 bone­less skin­less chicken thighs

½ tsp sea salt

¼ tsp ground cumin

¼ tsp pep­per

⅛ tsp ground co­rian­der

1 tbsp olive oil

1 onion, finely chopped

1 clove gar­lic, smashed

1 bay leaf

10 soft flour tor­tillas (6 inches) or tostadas

½ cup finely crum­bled Cotija or feta cheese chopped fresh cilantro (op­tional)

Mango Slaw: In large bowl, toss cab­bage with lime juice. Set aside to soften. Tacos: Us­ing hands, re­move stems and seeds from pasilla, gua­jillo and morita chilies; dis­card. Tear chilies into small pieces. In dry Dutch oven or large heavy-bot­tomed saucepan, toast over medium heat, stir­ring often, un­til fra­grant, about 1 minute. In mi­crowave­able bowl, mi­crowave broth un­til boil­ing. Add chilies; cover tightly with plas­tic wrap. Set aside un­til soft­ened, 15 to 20 min­utes. In blender, purée to­gether chilies, broth, toma­toes, or­ange juice, co­conut sugar and cin­na­mon un­til smooth. Sprin­kle both sides of chicken with salt, cumin, pep­per and co­rian­der. Set aside. In same pan, heat oil over medium heat; cook onion and gar­lic, stir­ring often, for 1 minute. Add chicken, bay leaf and chili purée; stir to com­bine. In­crease heat to high; cook un­til mix­ture starts to bub­ble vig­or­ously. Re­duce heat to medium-low, cover and sim­mer un­til chicken pulls apart eas­ily with fork, 45 to 60 min­utes. Re­duce heat to low if mix­ture starts to stick to bot­tom of pan. Dis­card gar­lic and bay leaf. Trans­fer chicken to large bowl; us­ing 2 forks, shred. Stir in enough of the cook­ing sauce to moisten. (Makea­head: Cover and re­frig­er­ate for up to 2 days.) To fin­ish: Toss slaw with man­goes and green onions. Spoon shred­ded chicken and slaw onto each tor­tilla. Sprin­kle with Cotija and cilantro (if us­ing). Serve im­me­di­ately.

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