Zucchini Tacos with Spiced Mus­tard Chicken

Th­ese ‘tacos’ have be­come one of my most re­quested meals by friends. Filled to the brim with juicy chicken thighs and fresh, tangy sauer­kraut, they sym­bol­ise a modern take on a clas­sic.



600 grams boneless, skin­less chicken thighs

1 ta­ble­spoon olive oil

1 tea­spoon ground cu­min

¼ tea­spoon ground cin­na­mon

1 tea­spoon Di­jon mus­tard

2 cloves gar­lic, crushed sea salt and ground pep­per


3 medium zucchini

¼ cup ground al­monds (al­mond meal)

2 ta­ble­spoons corn­flour

¼ tea­spoon bak­ing pow­der

½ cup grated ched­dar cheese finely grated zest

1 large lemon

1 large egg, size 7

1 tea­spoon sea salt ground pep­per


thick plain yo­ghurt, pur­chased pesto and raw sauer­kraut mi­cro herbs

Pre­heat the oven to 180°C fan bake. CHICKEN: Slice the thighs into 1cm thick strips. Com­bine all the re­main­ing in­gre­di­ents in a bowl, sea­son gen­er­ously and add the chicken, turn­ing to coat. Set aside.

TACOS: Grate the zucchini on the coarse side of a box grater. Spread out on a large clean tea-towel and roll up tightly, squeez­ing to re­move all the mois­ture. Tip into a large bowl and stir in all the re­main­ing in­gre­di­ents. Di­vide into 4 por­tions and place on a lined flat bak­ing tray. Press out with your fin­gers to ap­prox­i­mately 15cm cir­cles.

Bake for 20 min­utes then turn over and cook for an­other 10 min­utes un­til golden and brown around the edges. Heat a sauté pan and cook the chicken in batches un­til golden and fully cooked. TO AS­SEM­BLE: Spread each taco with yo­ghurt and pesto. Layer up with chicken, sauer­kraut and mi­cro herbs. Serve im­me­di­ately. MAKES 4

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