Theo’s Peri Peri sliced chicken thighs, chargrilled pineapple, spring onions & lime salsa, coriander, pickled red cabbage, Theo’s sour cream, tacos
INGREDIENTS
Theo’s Jerk sliced chicken thighs
4 tbspTheo’s sour cream & chive sauce
1/4 small pineapple, peeled
2 spring onions, sliced
1/2 bunch of fresh coriander
2 tbsp fresh lime juice
3 tbsp fresh orange juice
1/4 small red cabbage, shredded
4 tacos
METHOD
To make salsa: Grill pineapple and spring onions. Once grilled, add coriander stalks, lime juice and blend in a processor. Set aside. Cook chicken for 30 minutes in the oven at 180°C. To make red cabbage: In a small bowl toss red cabbage with orange juice; set aside. Lightly toast tacos. Slather each taco with Theo’s sour cream & chive. Add cabbage to chicken and top up with salsa. Garnish with coriander leaves.
SERVES 4