Smoky chicken with crushed avocado
Prep
15 mins
Cook
16 mins
Servings
4
Difficulty
Medium
You've got to try this one. It's my go to weeknight dinner when I want something that feels a bit fancy but comes together in under half an hour. The smoky spices on the chicken are absolutely addictive, and I love that avocados are packed with heart healthy fats that keep you satisfied. What really sold me on this recipe though is how quick it is, plus everything is ready in just 16 minutes of cooking. Serve it all in warm tortillas with fresh tomatoes and a dollop of soured cream, and honestly, you'll feel like you've made restaurant quality food in your own kitchen.
Ella x
Ingredients
- 1 kiloschicken thigh fillets
- 3 tbspolive oil
- 2 tspground cumin
- 1 tspsmoked paprika
- ½ tspdried chilli flakes
- 2 sprig/soregano(leaves picked, or 1 tsp dried oregano)
- 1½limes(juice, plus wedges to serve)
- 150 gramssoured cream(to serve)
- 4flour tortillas(tortillas, warmed, to serve)
- 2avocados
- 200 gramscherry tomatoes(halved)
- 1 clove/sgarlic(finely chopped)
- ½coriander(25g pack 2 tbsp chopped coriander )
- 2salad onions, finely chopped
- 1 tbspextra virgin olive oil
Detail level
Instructions
- 1
Lay a large sheet of baking parchment on your worktop. Open out the chicken thighs and put them on the paper, then put another sheet of parchment on top. Bash the covered chicken until they are a more or less even thickness. Use a rolling pin if you don’t have a meat mallet. Flattening the chicken helps it cook more quickly and evenly.
- 2
Put the chicken in a shallow dish and add 2 tbsp oil, the spices and oregano. Turn this over and coat the chicken well. Cover and put in the fridge overnight, but if you’re short of time, 1 hour will do.
- 3
To make the avocado, halve and stone each one, then scoop the flesh out into a large mortar or metal bowl. Add all the other ingredients and crush with a pestle if you have one, or use the flat end of a rolling pin. Crush them, don’t make a purée.
- 4
Add the lime juice and remaining 1 tbsp oil and season. Cover and keep in the fridge. It will discolour if you leave it for more than 1 hour. Stir to improve the colour, but this is best made close to when you want to serve.
- 5
Heat a griddle pan or a frying pan until hot. Season the chicken on both sides and cook, in 2 batches if you don’t have a big enough pan. Let it spit and cook for 2 minutes, pressing the fillets down with a spatula or wooden spoon. Try to lift the chicken without it tearing. If you can’t, turn the heat down and leave for a little longer, then turn the thighs over, increase the heat and cook on the other side for 2 minutes.
- 6
Lower the heat and cook for 4 minutes more, turning the fillets halfway through, until the chicken is cooked through, there is no pink meat and the juices run clear. Put the chicken on a warm platter, squeeze over more lime juice and serve with the crushed avocado, lime wedges, soured cream and tortillas, with the peppers on the side.
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