CHICKEN AND LETTUCE 'TACOS'

Ingredients

• 400g chicken breasts, skinless & butterflied

• 2 Tbsp extra olive oil, plus extra for brushing

• 1/2 red onion, finely diced

• 1 410g tin tomatoes (whole or chopped)

• 1 Tbsp pickled jalapeño chillies, finely chopped

• 1/2 tsp chilli flakes

• 3 Tbsp smoked paprika

• 1/2 tsp cumin

• pepper, to taste

• Salt, to taste

• brown sugar to season

• 3 heads baby gem or butter lettuce

• A handful coriander leaves

• sliced pickled jalapeño chillies

• 1 avocado, thinly sliced

• 2 limes, quartered, for squeezing

• 500ml rosa or cherry tomatoes, quartered

• 4 to 6 red spring onions, finely sliced

Cooking Instructions

1. Heat 1 Tbsp of the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.

2. In the same pan, add the other tablespoon of olive oil and fry your onion until it softens.

3. Add the tinned tomatoes, chopped jalapeño, chilli flakes, paprika, cumin and sugar, and simmer for around 15 to 25 minutes until the tomato sauce starts to thicken around the edges of the pan.

4. Add the chicken back into the sauce and allow to cook for about 5 minutes.

5. To make an accompanying rustic salsa, mix the rosa/cherry tomatoes with the spring onions and season with salt and pepper to taste.

6. Assemble the baby gem or butter lettuce leaves, fresh coriander leaves, slliced pickled jalapeño chillies, avocado and limes in separate bowls and serve so that every one can make up their own tacos. Spritz the finished product with the lime juice.

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