Name: Pulled chicken with charred-lime guac & crispy skin
Prep time: 50 min
Cook time: 90 min
Total time: 140 min
Yield: 4 servings
Ingredients: 8 skin-on bone-in chicken thighs; 120g tomato ketchup; 90g American mustard; 1 tbsp chopped coriander; 1 tsp smoked paprika plus 2 tsp for the chicken skin; 1 tsp cayenne pepper; 1 tsp garlic powder; 2 tbsp red wine vinegar; 4 limes halved; 2 large, ripe avocados stoned and peeled; pinch of dried chilli flakes; small pack coriander chopped; ½ cucumber peeled, deseeded and diced; 2 medium green chillies deseeded and finely chopped; 1 garlic clove crushed; 1 tbsp olive oil; 2 limes juiced; 8 large corn tacos warmed; soured cream

This pulled chicken recipe is all about big flavours and getting messy. For added crunch, use the chicken skin to make some spiced chicken crackling

Ingredients

8 skin-on bone-in chicken thighs

120g tomato ketchup

90g American mustard

1 tbsp chopped coriander

1 tsp smoked paprika plus 2 tsp for the chicken skin

1 tsp cayenne pepper

1 tsp garlic powder

2 tbsp red wine vinegar

4 limes halved

2 large, ripe avocados stoned and peeled

pinch of dried chilli flakes

small pack coriander chopped

½ cucumber peeled, deseeded and diced

2 medium green chillies deseeded and finely chopped

1 garlic clove crushed

1 tbsp olive oil

2 limes juiced

8 large corn tacos warmed

soured cream

Instructions

1 Remove the chicken skin from the thighs carefully, keeping them as intact as possible, and set aside. Heat oven to 160C/140C fan/ gas 2. Mix the ketchup, mustard, coriander, spices and vinegar with 100ml water in a casserole dish, then add the chicken and mix until well coated. Cook in the oven, uncovered, for 1 hr 20 mins.

2 Meanwhile, spread the reserved skins out on a baking tray lined with parchment, then sprinkle with the paprika and a pinch of sea salt. Place another sheet of parchment on top, followed by another baking tray. Put in the oven on a shelf above the chicken and cook for 40 mins or until completely crisp.

3 For the guacamole, heat a griddle or frying pan until extremely hot. Put the limes in the pan, cut-side down, to char, then set aside. Mash the avocado with the juice from half the charred limes, the chilli flakes and half the coriander. Season to taste.

4 For the salsa, mix all the ingredients with the remaining coriander and leave for 20 mins to infuse.

5 Once the chicken is fall-apart tender, remove from the oven and leave until cool enough to handle. Using a fork, pull the meat away from the bone and shred through the sauce.

6 To serve, pile a large spoonful of guacamole onto a taco, add some pulled chicken, then top with the salsa, some chicken crackling and soured cream. Serve the remaining charred limes on the side for squeezing over.