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.
Tools
Ingredients
tortillas (corn or flour)
6-8
boneless and skinless chicken thighs
1
large fresh, ripe mango
10-12
fresh mint leaves, minced
savoy cabbage
4
bird’s eye chili peppers (thai peppers)
35 g
coriander
6
garlic cloves
240 g
jarred roasted red peppers
1 tsp
fresh oregano
1/2
medium onion
1 tsp
smoked paprika
1 tsp
salt
2 tbsp
honey
65 ml
lemon juice
125 ml
olive oil
1 tbsp
white vinegar
Step by step
This recipe is for 10-12 Tacos.
Place all sauce ingredients into the blender and blend on speed 5 for 10 seconds.
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.
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.
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.
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.