Zucchini Tacos with Spiced Mustard Chicken
Photography by Josh Griggs.
These ‘tacos’ have become one of my most requested meals by friends. Filled to the brim with juicy chicken thighs and fresh, tangy sauerkraut, they symbolise a modern take on a classic.
INGREDIENTS
Chicken
600 grams boneless, skinless chicken thighs
1 tablespoon olive oil
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
Tacos
3 medium zucchini
¼ cup ground almonds (almond meal)
2 tablespoons cornflour
¼ teaspoon baking powder
½ cup grated cheddar cheese
finely grated zest 1 large lemon
1 large egg, size 7
1 teaspoon sea salt
ground pepper
To assemble
thick plain yoghurt, purchased pesto and raw sauerkraut
micro herbs
METHOD
Chicken: Slice the thighs into 1cm thick strips. Combine all the remaining ingredients in a bowl, season generously and add the chicken, turning to coat. Set aside.
Tacos: Grate the zucchini on the coarse side of a box grater. Spread out on a large clean tea-towel and roll up tightly, squeezing to remove all the moisture. Tip into a large bowl and stir in all the remaining ingredients. Divide into 4 portions and place on a lined flat baking tray. Press out with your fingers to approximately 15cm circles.
Bake for 20 minutes then turn over and cook for another 10 minutes until golden and brown around the edges. Heat a sauté pan and cook the chicken in batches until golden and fully cooked.
To assemble: Spread each taco with yoghurt and pesto. Layer up with chicken, sauerkraut and micro herbs. Serve immediately. Makes 4
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!