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
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
thick plain yoghurt, purchased pesto and raw sauerkraut
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