Spicy Pulled Chicken 'Taco' Recipe

Spicy pulled chicken and slaw mini tacos

Main
easy
Makes 10
30 minutes

PT30M

These 'tacos' are in fact mini Indian flatbreads – the perfect vehicle for Anjum Anand's spicy pulled chicken and crisp Indian slaw. A quick and simple dish that works perfectly as a midweek meal, or as a sharing dish for a get-together with friends.

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These are delicious mini "tacos" to share with friends, or can be whipped up as a delicious 30 minute midweek meal. If you are vegetarian, try making these with 250g of Quorn chunks or other vegetarian protein, which you can cook in the sauce on the hob until well-coated, for around 8–9 minutes.

The added sugar gives you that sweet, spicy pulled barbecue flavour but is not mandatory, the sauce itself is delicious as it is!

Ingredients

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Spicy pulled chicken
1 packet of The Spice Tailor Fiery Goan Curry
4 chicken thighs, boneless
2 tsp sugar, optional
Indian purple slaw
125g of red cabbage, finely sliced
50g of red onion, finely sliced
80g of carrots, finely sliced
1 handful of coriander, chopped
80g of mayonnaise
80g of yoghurt, Greek or plain
salt
freshly ground black pepper
Flatbreads
120g of plain flour
1 tbsp of oil

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Method

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Preheat the oven to 200°C/gas mark 6

To make the dough, add the oil to the flour and stir in around 6 tbsp of water – you may need more or less. Turn out onto a work surface and knead to a dough, Cover and leave to rest for 10–15 minutes

Using a pestle and mortar, grind the spices from the spice packet until fine (you might need to lightly dry toast them to help, especially with the chilli, if using). If you don’t have a pestle and mortar, save the spices for another dish

Mix the sauces in a bowl and add the sugar (if using) and ground spices. Place the chicken in a snug roasting tin and pour over most of the sauce, making sure they are completely coated. Roast for 15–18 minutes

About halfway through cooking, pour the remaining sauce over the chicken. Once the chicken is cooked through, remove from the oven and leave to rest for 5 minutes before pulling or shredding the chicken with two forks. Mix with the sauce and juices in the roasting tin. Keep warm

To make the flatbreads, roll out the dough into a log and cut into 10 equal portions. Place your flat griddle, tava or a frying pan on the hob and heat on a medium flame. Roll the dough portions into small balls, then using a little dry flour, roll the first one out to a 10cm round flatbread

Pat between your hands to remove excess flour and place straight onto the pan. Cook for 30 seconds on each side, or until they are cooked through and have small brown spots on both sides. While one is cooking, roll out the next. Stack the cooked flatbreads on top of each other as you go

Meanwhile, make the slaw by stirring together all the ingredients. Taste and adjust seasoning. Build the “tacos” with a good, even filling of the chicken and then top with the slaw. Serve immediately