Canadian Living 2019-10-01

102 | CANADIAN LIVING OCTOBER 2019

SPICY CHICKEN

TACOS WITH LIME

MAKES 4 TO 6 SERVINGS

HANDS-ON TIME 30 MINUTES

SLOW COOKER TIME 5 HOURS

Chicken

500 g boneless skinless chicken

breasts

1 cup frozen corn kernels

1 cup thinly sliced onion

1 cup reduced-sodium chicken

broth

½ cup fresh cilantro, chopped

2 cloves garlic, minced

2 tbsp liquid honey

2 tsp red chili powder

1 tsp ground cumin

1 tsp coriander seeds, crushed

½ tsp salt

¼ tsp cayenne pepper

1 lime, zested

Assembly

12 tortillas

1½ cups thinly sliced red cabbage

3 radishes, thinly sliced

1 cup sour cream or

crème fraîche

fresh cilantro leaves

lime wedges

Chicken Place chicken breasts,

corn and onion in large sealable

container. In large measuring

cup, combine broth, cilantro, gar-

lic, honey, chili powder, cumin,

coriander, salt, cayenne pepper

and lime zest; using hand blender,

blend until smooth. Pour over

chicken mixture; seal container

and freeze for up to 3 months.

Thaw container in fridge for 24 to

36 hours. Transfer mixture to slow

cooker; cover and cook at Low set-

ting until chicken is very tender,

5 to 6 hours.

Assembly Preheat oven to

350°F. Wrap tortillas in foil and

bake for 10 minutes. Meanwhile,

using two 2 forks, shred chicken;

transfer to serving bowl. Arrange

corn and onion mixture, cabbage,

radishes, sour cream and cilantro

in separate small bowls. Serve with

warm tortillas and lime wedges.

PER EACH OF 6 SERVINGS about 400 cal, 25 g pro,

15 g total fat (6 g sat. fat), 41 g carb (3 g dietary

fibre, 10 g sugar), 75 mg chol, 695 mg sodium.