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Honey chicken tacos

Name: Honey chicken tacos
Cook time: 30 min
Yield: 4

with red rice and tomatillo guacamole

Ready in around 30 mins

RECIPE FACT:

Evidence of tomatillo eating has been documented as early as 900 BC in the Tehuacán Valley of Mexico. The Aztecs, were likely the first to domesticate it, even before tomatoes were first cultivated.

Nutritional Info:

Energy: 3832kj (916Kcal)
Protein: 40g
Carbohydrate: 80g
Fat: 45g
Contains: Gluten, Egg, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 200c (if using for tacos).
1. TO PREPARE THE WARM RICE SALAD:

Open the bag of steamed red and black rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot then place in a salad bowl. Thinly slice the spring onion on the diagonal and add to the bowl. Peel and grate the carrot and add to the bowl with the corn and black beans. Add the baby cos leaves and season with olive oil, salt and pepper just before serving.
2. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each chicken thigh into 6 even pieces. Place the honey and citrus marinade into a bowl, add the pieces of chicken and mix to coat all over. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken pieces and cook for 3-4 minutes each side or until cooked through.
3. TO HEAT THE TACOS:

Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the tacos for 20-30 secs on each side. Remove from the pan, cover to keep warm and repeat until all are heated. Oven option: Wrap the tacos in tinfoil and place in the oven for 4-5 mins.
TO SERVE:

On each taco place 1 tsp of Chipotle mayo and spread using the back of a spoon. Top with the warm rice salad and the chicken. Finish with a spoon of tomatillo guacamole. Serve any remaining garnish on the side.