Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 5.
2.
Mix half of the
Cook With M&S hot chipotle chilli paste (10 g)
with
olive oil (15 mL)
. Place the
M&S Oakham Gold chicken thighs (600 g)
in a tray and rub all over with the mix.
3.
Bake for 40 minutes until cooked, basting the chicken in its juices after 15 minutes.
4.
To make the sauce, heat the remaining
olive oil (15 mL)
in a pan, then add the
white onions (2)
, season and cook on a medium heat for 10 minutes.
5.
Add the remaining
Cook With M&S hot chipotle chilli paste (10 g)
– depending on how fiery you like it – to the onions and cook for 1 minute.
6.
Add the
tinned chopped tomatoes (800 g)
and
kidney beans (1 tin)
, with the water from the cans, to the pan. Add
soft light brown sugar (15 g)
, if using, and season. Simmer for 20-25 minutes, uncovered, until thick.
7.
When the chicken is cooked, remove the skin and chop it up, to serve in your tacos.
8.
Shred the chicken using two forks. Remove the bones, then add the chicken and any juices to the sauce with the
coriander (25 g)
, and mix.
9.
Heat the
soft taco wraps (8)
according to the packet instructions, then load up with chilli chicken plus toppings like
M&S red salsa (as needed)
,
refried beans (as needed)
,
limes (as needed)
,
rice (as needed)
or
M&S lightly salted tortilla chips (as needed)
. Top with the crispy chicken skin.