Ingredients
Makes 4 portions
- 1 tsp Coriander Seed
- 1 tsp Cumin Seeds
- 2 tbsp Chipotle Paste (or some paprika)
- 4 Chicken Legs
- 3 large onions (ish)
- 3 Cloves Garlic
- 8 Corn Tortillas
- 1 Lime
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Toast the coriander seeds and cumin seeds in a dry frying pan, then coarsely grind in a pestle and mortar. Add the chipotle paste and a glug of oil and mix to a loose-ish paste.
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Slash the skin of the chicken legs 4-5 times with a sharp knife. Rub with plenty of salt and the spice mix, then set aside.
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Thinly slice 3/4 of the onions and the garlic. Preheat the oven to 220°C.
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Set an ovenproof, flameproof casserole or roasting tray over a high heat. Add a glug of olive oil and the sliced onions with a big pinch of salt. Cook for 5 mins until starting to caramelise.
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Add the garlic, stir through and sit the chicken on top along with all the marinade. Chuck the whole lot in the oven for 35-40 mins or until the skin is crispy and chicken is cooked through and tender.
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Blend the tahini with the jalapeños, the coriander, a splash of jalapeno liquor and a splash of water. Season with salt and a squeeze of lime if needed.
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Now, thinly slice the cabbage and onion, then add to a large mixing bowl. Pour over the tahini sauce and chuck in the remaining jalapenos. Roughly chop the remaining coriander and add to the bowl.
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Toss everything together and add a squeeze of lime if necessary.
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Heat your tortillas according to the pack instructions.
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Pull your chicken out of the oven and rest for a couple of minutes. Shred the meat off the bone with a couple of forks.
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Build your tacos up with plenty of the caramelised onions, pulled chicken, slaw and top with a squeeze of lime. Get stuck in.