Name: Cheeky chilli chicken tacos
Total time: 3600 s
Yield: 4
Ingredients: 4 teaspoon chipotle chilli paste; 2 tablespoon olive oil; 600 gram chicken thigh; 2 white onion; 800 gram tinned chopped tomatoes; 1 tin kidney beans; 1 tablespoon soft light brown sugar; 25 gram coriander; 8 soft taco wrap; as needed red salsa; as needed refried beans; as needed lime; as needed rice; as needed lightly salted tortilla chips

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 5.

Step 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.

Step 3

Bake for 40 minutes until cooked, basting the chicken in its juices after 15 minutes.

Step 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.

Step 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.

Step 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.

Step 7

When the chicken is cooked, remove the skin and chop it up, to serve in your tacos.

Step 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.

Step 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.

Cheeky chilli chicken tacos

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