Chicken tacos with peach BBQ sauce

Chicken tacos with peach BBQ sauce

By
From
Top With Cinnamon
Serves
2-4
Photographer
Izy Hossack

Hello easy week-night meal! This is my absolute favourite meal to make when I want something insanely comforting to eat with very little active time and minimal prep. Usually, if I want to make chicken enchiladas or tacos, it involves either pre-frying the chicken or using more than one frying pan. Then there’s the dry chicken problem – it gets overcooked pretty easily when cut into small chunks. Cooking the chicken in the sauce keeps it moist and flavoursome, plus you get that wonderful shredded chicken texture. Wrap it up with extra sauce, kale and sweetcorn and you have yourself an ideal dinner.

Ingredients

Quantity Ingredient
2 boneless, skinless chicken breasts
1/2 teaspoon salt
1 teaspoon ground cumin
2 tablespoons apple cider vinegar
2 teaspoons hot smoked paprika
1/2 teaspoon ground cayenne
1 teaspoon ground cinnamon
1 shallot, peeled and finely chopped
1 tablespoon vegetable oil
400g canned chopped tomatoes
2 peaches, stoned and roughly chopped
2 tablespoons dark brown sugar
large handful kale, stems removed and leaves thinly sliced
1/2 green pepper, finely sliced
1 corn cob, kernels cut off
4 small soft tortillas
handful coriander leaves, to garnish

Method

  1. In a small bowl, coat the chicken with the salt, cumin, vinegar, paprika, cayenne and cinnamon. Set aside for 10 minutes.
  2. In a large pan, cook the shallot in the oil over a medium heat until translucent. Add the tomatoes, peaches and sugar, bring to a boil and then lower the heat to a simmer. Add the marinated chicken to the pan along with all of the marinade and leave to simmer for 30 minutes.
  3. Place a steamer basket over a saucepan filled about halfway up with boiling water. Put the kale into the steamer basket, cover with the lid and cook for 10 minutes until tender.
  4. Remove the chicken from the pan and shred the meat with two forks. Stir a few heaped tablespoons of the sauce into the shredded chicken and layer onto the tortillas with the steamed kale, sliced pepper, fresh corn kernels, coriander and more sauce.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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