Chipotle Chicken Tacos With Chilli Jam
Chipotle Chicken Tacos With Scotch Bonnet Chilli Jam
Tacos packed with chicken in a Chipotle glaze, topped with our Scotch Bonnet Chilli Jam, coriander, pickled pink slaw and sour cream.
2 tbsp Chipotle Paste
Scotch Bonnet Jam
4 Chicken Legs
Pink Pickled Slaw
8-10 Soft Tacos
1 tsp ground cumin
Pre-heat your oven to 210C.
In the meantime, prepare your chicken legs. Take them out of the packet, score the skin of each leg a few times and grind over some salt.
Mix your chipotle paste, ground cumin and a little oil in a bowl. Spoon this over the chicken and then give it a rub with your hands, making sure you're covering each leg.
Add to a deep oven dish and let them cook - they should take around 35-40 minutes.
While your chicken is cooking, chop up your coriander and lay everything out ready to assemble.
Remove the chicken from the oven and pull the juicy chicken off the bone. Using two forks is a good way to do this.
At this stage you'll want to heat your tacos (you could use a microwave, the oven or heat them in a pan). Check the packet for instructions.
Tip: once hot, keep them warm by wrapping in foil. Assemble a few at a time.
Assemble your taco... sour cream as a base, add a good amount of your chicken, a sprinkle of pickled pink slaw and coriander.
And don't forget the most important part - spoon a little bit of Scotch Bonnet Chill Jam on each to give them a sweet, spicy finishing touch.
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