You can use pork fillet or sirloin steak instead of, or as well as the chicken.
INGREDIENTS
2 small skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
1 clove garlic, crushed
sea salt and freshly ground pepper
To assemble
small round corn chips
warm refried beans
lime crema
3 radishes, julienne
coriander to garnish
METHOD
Chicken: Cut the chicken in half to give two long thinner pieces. Combine the remaining ingredients in a shallow dish, add the chicken and turn to coat on both sides. Cover and refrigerate if not cooking immediately.
Heat a little olive oil in a sauté pan and cook the chicken until golden and cooked through.
Rest for 5 minutes then slice thinly.
To assemble: Spread each chip with refried beans then top with 2-3 slices of chicken.
Add a dollop of lime crema then top with a small pile of radishes and coriander. Makes 12
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.