Pulled chicken tacos with a nectarine salsa
Serves 5-6
Ingredients
1 whole chicken
1 can of tomatoes
2 brown onions
5 garlic cloves
2 heaped tbsp cumin
2 heaped tbsp paprika
1 heaped tbsp dried chipotle
½ a small cabbage – finely chopped
4 tbsp rice wine vinegar
2 tbsp sugar
Salsa
2x nectarines
½ red onion – finely diced
1 red capsicum
Handful of jalapenos
Big handful of coriander
Juice of one lime & 1 lemon
Good splash of extra virgin OO
1 avocado – sliced
Coriander to serve & some sriracha mayo if you like.
1 pack of small soft shell tacos
Instructions
Fry the onions in oil for a few minutes until soft, add the garlic. Then stir in the spices with a splash of oil and stir well for a minute or so.
Add in the chopped tomatoes. Using a slow cooker add the raw chicken and pour over the tomato mix and a cup of water. Leave the lid on and cook all day (6-8 hours)
REALLY thinly slice the cabbage, make the pickle and pour it over the cabbage and set aside
.Now mix the salsa ingredients together and set it aside. Slice the avocado and coriander.
Once the chicken is cooked, using two forks pull the chicken and put it into a bowl with the onions, careful not to keep too much of the juice as it will make your tacos soggy.
Lastly, get the tacos and carefully place them over the flame on your gas hob or BBQ and get a bit of colour onto them, fold in half and set them aside for serving.
Serve with a bit of everything and enjoy!
