Chicken Tacos with a Zesty Broth Twist – Best of the Bone
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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

  1. 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.
  2. 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.
  3. 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.
  4. Whilst chicken is cooking prepare salad and yoghurt dressing.
  5. Salad: in a small dish roughly mash avocado and add onion, tomato and season with salt. Set aside.
  6. Yoghurt dressing: combine remaining yoghurt with coriander, remaining oil, ½ the juice of a lime, season and stir to combine. Set aside.
  7. Serve chicken in a lettuce leave. Top with salad and yoghurt dressing and enjoy!

Bone Appétit!


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