Name: Pulled chicken with charred-lime guac & crispy skin
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 8 skin-on bone-in chicken thighs; 120g tomato ketchup; 90g American mustard; 1 tbsp chopped coriander; 1 tsp smoked paprika plus 2 tsp for the chicken skin; 1 tsp cayenne pepper; 1 tsp garlic powder; 2 tbsp red wine vinegar; 4 limes halved; 2 large, ripe avocados stoned and peeled; pinch of dried chilli flakes; small pack coriander chopped; ½ cucumber peeled, deseeded and diced; 2 medium green chillies deseeded and finely chopped; 1 garlic clove crushed; 1 tbsp olive oil; 2 limes juiced; 8 large corn tacos warmed; soured cream

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Pulled chicken with charred-lime guac & crispy skin

Pulled chicken with charred-lime guac & crispy skin

Tom Kerridge

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Serves 4

Easy

Prep: 50 mins

Cook: 1 hr and 30 mins

plus resting

A star rating of 5 out of 5.3 ratingsRate

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This pulled chicken recipe is all about big flavours and getting messy. For added crunch, use the chicken skin to make some spiced chicken crackling

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Ingredients

Nutrition

Units:

MetricUS

8 skin-on bone-in chicken thighs
120g tomato ketchup
90g American mustard
1 tbsp chopped coriander
1 tsp smoked paprika

plus 2 tsp for the chicken skin
1 tsp cayenne pepper
1 tsp garlic powder
2 tbsp red wine vinegar

For the guacamole

4 limes

halved
2 large, ripe avocados

stoned and peeled
pinch of dried chilli flakes
small pack coriander

chopped

For the salsa

½ cucumber

peeled, deseeded and diced
2 medium green chillies

deseeded and finely chopped
1 garlic clove

crushed
1 tbsp olive oil
2 limes

juiced

To serve

8 large corn tacos

warmed
soured cream

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Nutrition: per serving

kcal508
fat37g
saturates8g
carbs15g
sugars10g
fibre8g
protein25g
salt1.4g

Method

step 1

Remove the chicken skin from the thighs carefully, keeping them as intact as possible, and set aside. Heat oven to 160C/140C fan/ gas 2. Mix the ketchup, mustard, coriander, spices and vinegar with 100ml water in a casserole dish, then add the chicken and mix until well coated. Cook in the oven, uncovered, for 1 hr 20 mins.
step 2

Meanwhile, spread the reserved skins out on a baking tray lined with parchment, then sprinkle with the paprika and a pinch of sea salt. Place another sheet of parchment on top, followed by another baking tray. Put in the oven on a shelf above the chicken and cook for 40 mins or until completely crisp.
step 3

For the guacamole, heat a griddle or frying pan until extremely hot. Put the limes in the pan, cut-side down, to char, then set aside. Mash the avocado with the juice from half the charred limes, the chilli flakes and half the coriander. Season to taste.
step 4

For the salsa, mix all the ingredients with the remaining coriander and leave for 20 mins to infuse.
step 5

Once the chicken is fall-apart tender, remove from the oven and leave until cool enough to handle. Using a fork, pull the meat away from the bone and shred through the sauce.
step 6

To serve, pile a large spoonful of guacamole onto a taco, add some pulled chicken, then top with the salsa, some chicken crackling and soured cream. Serve the remaining charred limes on the side for squeezing over.

Recipe from Good Food magazine, May 2017

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A star rating of 5 out of 5.3 ratings

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