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Quick and easy

Peri Peri Shredded Chicken Tacos

Spicy and smoky, with the sweetness of honey and ripe mango, these tacos are guaranteed to impress. Made with a KitchenAid blender and mixer.

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Details

17

Ingredients

6

Steps

Time

10'

Prep

30'

Cooking

40'

Total

Ingredients

  • 10-12 cm diametertortillas (corn or flour)
  • 6-8boneless and skinless chicken thighs
  • 1large fresh, ripe mango
  • 10-12fresh mint leaves, minced
  • N/Asavoy cabbage
  • 4 (10 g)bird’s eye chili peppers (thai peppers)
  • 35gcoriander
  • 6garlic cloves
  • 240gjarred roasted red peppers
  • 1 teaspoonfresh oregano
  • 1/2medium onion
  • 1 teaspoonsmoked paprika
  • 1 teaspoonsalt
  • 2 tablespoonshoney
  • 65mllemon juice
  • 125mlolive oil
  • 1 tablespoonwhite vinegar
Make it now
  • Step 0

    This recipe is for 10-12 Tacos.

  • Step 1

    Place all sauce ingredients into the blender and blend on speed 5 for 10 seconds.

  • Step 2

    Preheat oven on broil setting. Salt and pepper both sides of the chicken thighs and place them in a roasting pan. Pour about 2 tablespoons of sauce over the pieces. Then, using tongs, turn the pieces in the sauce to evenly coat/marinate all sides.

  • Step 3

    When oven is ready, roast the chicken on broil for 20-25 minutes, or until the chicken is cooked through and the tops are charred. Remove chicken and allow to rest for 5 minutes.

  • Step 4

    Put the chicken into the mixer bowl and, using the paddle attachment, turn to speed 4 for 8-10 seconds (or until the chicken is shredded to preference). Put the chicken back into the roasting pan with the roasting juices.

  • Step 5

    Prepare the garnishes. Remove the flesh of the mango and dice into small cubes. Place mango in a bowl and toss with freshly minced mint. Set aside. Then, thinly slice savoy cabbage. Set aside.

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Peri Peri Shredded Chicken Tacos

Step 0

This recipe is for 10-12 Tacos.

Step 1

Place all sauce ingredients into the blender and blend on speed 5 for 10 seconds.

Step 2

Preheat oven on broil setting. Salt and pepper both sides of the chicken thighs and place them in a roasting pan. Pour about 2 tablespoons of sauce over the pieces. Then, using tongs, turn the pieces in the sauce to evenly coat/marinate all sides.

Step 3

When oven is ready, roast the chicken on broil for 20-25 minutes, or until the chicken is cooked through and the tops are charred. Remove chicken and allow to rest for 5 minutes.

Step 4

Put the chicken into the mixer bowl and, using the paddle attachment, turn to speed 4 for 8-10 seconds (or until the chicken is shredded to preference). Put the chicken back into the roasting pan with the roasting juices.

Step 5

Prepare the garnishes. Remove the flesh of the mango and dice into small cubes. Place mango in a bowl and toss with freshly minced mint. Set aside. Then, thinly slice savoy cabbage. Set aside.

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