SHREDDED CHICKEN TACOS

TO MAKE 1 PORTION

2 chicken drumsticks, skin removed Salt and pepper Olive oil ½ an onion, sliced A pinch of ground cumin A pinch of paprika ½ a tin (200g/7oz) chopped tomatoes A few soft-shell tacos or tortillas

Crumbled feta, for sprinkling A few slices of red onion A few sprigs of coriander

Season the chicken, then pan-fry over a medium heat in a splash of olive oil. After about 7 minutes, add the onion and continue to fry for a further 5 minutes. Next add the cumin, paprika and chopped tomatoes. Cook for 1520 minutes, until the chicken is cooked through. Remove the chicken from the pan and use two forks to shred the meat from the bone. Return the shredded meat to the pan and stir through the sauce.

Load up your tacos with the chicken and tomato mixture, and top with some crumbled feta, red onion and coriander.