A spicy chicken taco recipe that's got a nice bit of sweetness and acid from the combination of hot honey and fresh oranges. It's perfect dish to eat alongside a glass of cream sherry served over ice with a slice of orange.
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Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Serves
4
FOR THE CHICKEN:
Skin-On Chicken Thigh
Shallot
Garlic Clove
Paprika
Cumin Seeds
Chipotle Paste
Orange
Sherry Vinegar
Hot Honey
Beer
Salt
TO ASSEMBLE:
Avocado
Red Chilli
Fresh Coriander
Red Onion
Corn Tortilla
Soured Cream
Lime
Salt
Black Pepper
TO SERVE:
Cream Sherry
Ice Cube
Orange
Are You A Sherry Lover?
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Serves
4
FOR THE CHICKEN:
Skin-On Chicken Thigh
Shallot
Garlic Clove
Paprika
Cumin Seeds
Chipotle Paste
Orange
Sherry Vinegar
Hot Honey
Beer
Salt
TO ASSEMBLE:
Avocado
Red Chilli
Fresh Coriander
Red Onion
Corn Tortilla
Soured Cream
Lime
Salt
Black Pepper
TO SERVE:
Cream Sherry
Ice Cube
Orange
Unlock Mob Premium
Are You A Sherry Lover?
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
Want to learn more about sherry? Get inspired to pour and pair your favourite Sherry Wine with a growing selection of recipes, cocktails, Sherry Spots, and downloadable guides.
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Step 1.
Heat the oven to 170°C. Season the chicken thighs with salt and pop them skin-side down into an ovenproof pan. Cook over a medium heat without touching for 9-10 mins, or until the skin is golden brown and crispy. Remove from the pan and set aside, leaving the rendered fat behind.
Step 2.
Roughly chop the shallots and peel and smash the garlic cloves. Throw the lot into the pan with the hot chicken fat and cook for 1-2 mins. Add the spices and chipotle, the zest and juice of the orange, the vinegar, honey and beer. Bring to a simmer, nestle the chicken back in and slide into the oven for 35-40 mins.
Step 3.
Once cooked, whip out the oven and pull the chicken off the bone. Stir the chicken meat through the sauce, reducing a little if you need to.
Step 4.
Slice the avocado and season with salt and pepper. Cut the chillies into slices, roughly chop the coriander and finely dice the onion. Heat the tortillas following pack instructions.
Step 5.
Load up the tortillas with some chicken, a slice of avocado, some chilli, onion, coriander, soured cream and a bit of extra hot honey. Serve with lime wedges and, if you're up for a drink, pour yourself a glass of creamy sherry over ice with an orange wedge.
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