Ingredients
- 10-12 cm diametertortillas (corn or flour)
- 6-8boneless and skinless chicken thighs
- 1large fresh, ripe mango
- 10-12fresh mint leaves, minced
- N/Asavoy cabbage
- 4 (10 g)bird’s eye chili peppers (thai peppers)
- 35gcoriander
- 6garlic cloves
- 240gjarred roasted red peppers
- 1 teaspoonfresh oregano
- 1/2medium onion
- 1 teaspoonsmoked paprika
- 1 teaspoonsalt
- 2 tablespoonshoney
- 65mllemon juice
- 125mlolive oil
- 1 tablespoonwhite vinegar
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Step 0
This recipe is for 10-12 Tacos.
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Step 1
Place all sauce ingredients into the blender and blend on speed 5 for 10 seconds.
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Step 2
Preheat oven on broil setting. Salt and pepper both sides of the chicken thighs and place them in a roasting pan. Pour about 2 tablespoons of sauce over the pieces. Then, using tongs, turn the pieces in the sauce to evenly coat/marinate all sides.
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Step 3
When oven is ready, roast the chicken on broil for 20-25 minutes, or until the chicken is cooked through and the tops are charred. Remove chicken and allow to rest for 5 minutes.
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Step 4
Put the chicken into the mixer bowl and, using the paddle attachment, turn to speed 4 for 8-10 seconds (or until the chicken is shredded to preference). Put the chicken back into the roasting pan with the roasting juices.
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Step 5
Prepare the garnishes. Remove the flesh of the mango and dice into small cubes. Place mango in a bowl and toss with freshly minced mint. Set aside. Then, thinly slice savoy cabbage. Set aside.
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Step 0
This recipe is for 10-12 Tacos.
Step 1
Place all sauce ingredients into the blender and blend on speed 5 for 10 seconds.
Step 2
Preheat oven on broil setting. Salt and pepper both sides of the chicken thighs and place them in a roasting pan. Pour about 2 tablespoons of sauce over the pieces. Then, using tongs, turn the pieces in the sauce to evenly coat/marinate all sides.
Step 3
When oven is ready, roast the chicken on broil for 20-25 minutes, or until the chicken is cooked through and the tops are charred. Remove chicken and allow to rest for 5 minutes.
Step 4
Put the chicken into the mixer bowl and, using the paddle attachment, turn to speed 4 for 8-10 seconds (or until the chicken is shredded to preference). Put the chicken back into the roasting pan with the roasting juices.
Step 5
Prepare the garnishes. Remove the flesh of the mango and dice into small cubes. Place mango in a bowl and toss with freshly minced mint. Set aside. Then, thinly slice savoy cabbage. Set aside.