Zucchini Tacos with Spiced Mustard Chicken
Photography by Josh Griggs.
These ‘tacos’ have become one of my most requested meals by friends. Filled to the brim with juicy chicken thighs and fresh, tangy sauerkraut, they symbolise a modern take on a classic.
INGREDIENTS
Chicken
600 grams boneless, skinless chicken thighs
1 tablespoon olive oil
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
Tacos
3 medium zucchini
¼ cup ground almonds (almond meal)
2 tablespoons cornflour
¼ teaspoon baking powder
½ cup grated cheddar cheese
finely grated zest 1 large lemon
1 large egg, size 7
1 teaspoon sea salt
ground pepper
To assemble
thick plain yoghurt, purchased pesto and raw sauerkraut
micro herbs
METHOD
Chicken: Slice the thighs into 1cm thick strips. Combine all the remaining ingredients in a bowl, season generously and add the chicken, turning to coat. Set aside.
Tacos: Grate the zucchini on the coarse side of a box grater. Spread out on a large clean tea-towel and roll up tightly, squeezing to remove all the moisture. Tip into a large bowl and stir in all the remaining ingredients. Divide into 4 portions and place on a lined flat baking tray. Press out with your fingers to approximately 15cm circles.
Bake for 20 minutes then turn over and cook for another 10 minutes until golden and brown around the edges. Heat a sauté pan and cook the chicken in batches until golden and fully cooked.
To assemble: Spread each taco with yoghurt and pesto. Layer up with chicken, sauerkraut and micro herbs. Serve immediately. Makes 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.