Chicken Tacos with a Zesty Broth Twist
Posted by Christopher Dodd on
Ingredients
- 600g Chicken thighs, diced
- ½ Cup plain Greek yoghurt
- 1 Garlic clove, crushed
- 2cm Piece ginger, peeled and grated
- 4 Tablespoons Best of the Bone Tandoor Spice
- ½ Teaspoon sea salt
- 1 Lime
- 2 Avocados
- ½ Red onion, diced finely
- 1 Punnet cherry tomatoes, chopped into quarters
- 2 Tablespoon extra virgin olive oil
- ½ Bunch coriander, finely chopped
- 8 Cos lettuce leaves
Method
- In a large bowl combine, ½ the yoghurt, garlic, ginger, salt, Best of the Bone Tandoori Spice (or you could also try the Best of the Bone organic turmeric-ginger-black pepper) and ½ the juice of a lime.
- Add chicken pieces to the marinade and ensure all pieces are coated evenly, place in the fridge to marinate for 3-4 hours or overnight.
- In a large frypan or BBQ, add 1 tablespoon of oil and bring to a medium-high heat. Use a strainer to remove excess marinade from chicken pieces before adding to the pan. Cook for 4-5 minutes on each side or until it is no longer pink and cooked through.
- Whilst chicken is cooking prepare salad and yoghurt dressing.
- Salad: in a small dish roughly mash avocado and add onion, tomato and season with salt. Set aside.
- Yoghurt dressing: combine remaining yoghurt with coriander, remaining oil, ½ the juice of a lime, season and stir to combine. Set aside.
- Serve chicken in a lettuce leave. Top with salad and yoghurt dressing and enjoy!
Bone Appétit!
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- Tags: lunch-dinner