TODAY’S RECIPE:

Chipotle chicken tacos with pineapple salsa

EXOTIC flavours. SERVES 4.

Ingredients

500g/1lb 2oz boneless, skinless chicken thighs 1 tbsp vegetable oil 1 medium onion, chopped 2 tsp each sweet smoked paprika and ground cumin 2 tbsp cider vinegar 1 tbsp chipotle paste 200ml/7oz passata 2 tbsp soft brown sugar ½ small pineapple, cored, peeled and chopped ½ small pack coriander, chopped Corn or flour tortillas Hot sauce (we like Tabasco Chipotle), to serve

Method

1 In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.

2 Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about five minutes on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another five minutes, then remove from the heat.

3 In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.