110 deliciousmagazine.co.uk
THEMAINEVENT
Slow-cookedchipotle
chicken
SERVES6-8.HANDS-ONTIME 25 MIN,
OVENTIME2 HOURSMAKE
AHEADMakethedaybefore,then
reheatonthehobtoserve.
Coverandchillanyleftovers
forupto3 days,reheatwithanextra
splashofwater/stockuntilpipinghot,
thenservewithriceandcharredcorn.KNOW-
HOWChipotlepasteisa smoky
Mexicanchillipaste,available
inmostlargesupermarkets.
If youcan’tfindit,use2-3tbsp
Mexican/fajitaspiceblendinstead.- 4 tbspextra-virginoliveoil
- 8 skinless,bonelessfree-range
chickenthighs(about1.4kg),halved - 2 redonions,cutintowedges
- 2 redpeppers,sliced
- 4 garliccloves,crushed
- 2 tspgroundcumin
- 2 tspsweetsmokedpaprika
THECLOSINGSHOT
Pineapplepaloma
fruitsalad
SERVES8.HANDS-ONTIME 15 MIN,
PLUSCOOLING
Put5 tbspgoldencastersugarin
a panwith5 tbsptequila, bubblefor
2-3minutes,thenremovefromthe
heat.Squeezeinthejuiceof
2 zestedlimes, thensetasideto
cool.Thinlyslice1 sweetpineapple,
thenchopandputina servingdish.
Peel1 pinkgrapefruit, chopandadd
totheservingdish,thendrizzlewith
thetequilasyrupandsprinklewith
thezestofthe2 limestoser ve.
THEWINE
iñalbaMalbecTouriga
acional2018,Mendoza,
rgentina(Tesco,£10)
wellbalanced,unoaked
outhAmericanred,majoring
softredcherries,won’t
verwhelmthechickenbut
asenoughbodytostandup
o allthatlovelysmokyspiciness.
usyAtkinsWHYTHISMEAL?
Pixarwenttogreatlengthstoensurethesmallestdetailsofthemoviewere
authenticallyMexican(suchastheuncontrollablytonguedDantebeinga xolo,
a hairlessbreedofMexicandogthathasmythicalconnectionstotheunderworld).
Theyuseda largeteamofMexicanadvisorsandthedirectorLeeUnkrichmade
severalresearchtripstothecountry.Alas,wecanmakenosuchclaimforour
chipotlechicken,whichshamelesslyappropriatessomegreatMexicanflavours
intoanuncomplicatedmovie-accompanyingdish.Starofcourseistheflavourof
chipotle,whichisa smoke-driedjalapeñochillianda Mexicanstaple.Obviously
we’vethrowninguacamolefora side,because– well,whodoesn’tlikeguacamole?
Dessertisa refreshing,fruit-saladtwistonthepaloma,a tequila-basedcocktail.
Ourpineapplepalomafruitsaladaddsappropriatezingforthiszestymovie.THEMEAL
Chickensatay
burgerandCrazy
RichAsians(2018)- 2 tbsp chipotle paste (see
Know-how) - 1 tbsp good-quality cocoa powder
- 2 x 400g tins chopped tomatoes
- 300ml chicken stock
- 400g tin black beans or kidney
beans, rinsed and drained - Warm tortillas, soured cream,
coriander leaves and lime
wedges to serve
FOR THE GUACAMOLE
- 3 avocados, peeled and chopped
- Juice 1-2 limes
- 1 green chilli, seeds removed,
chopped - 2 spring onions, chopped
- Small handful chopped coriander
1 Heat the oven to 170°C/150°C fan/
gas 3½. Heat 2 tbsp of the oil in
a hob-safe casserole or large
ovenproof sauté pan (you’ll need
a lid) over a high heat, then fry the
chicken in batches, turning often,
for 3-4 minutes until browned all
over. Remove and set aside.
2 Heat the remaining oil in the
casserole/pan, then fry the onions
and peppers for 2-3 minutes. Add
the garlic, cumin, paprika, chipotle
paste and cocoa, stirring to combine.
3 Return the chicken and any juices
to the casserole, stir to coat, then
add the chopped tomatoes and
stock. Bring to a simmer, season
with salt and pepper, then cover
and cook in the oven for 1½ hours.
4 Add the beans to the stew and cook,
uncovered, for 30 minutes more until
the sauce has reduced and thickened.
5 Meanwhile, put all the guacamole
ingredients in a food processor.make it special.
RECIPE FROM
MY KIND OF FOOD
BY VALLI LITTLE (ABC BOOKS).
PHOTOGRAPH: ALAN BENSON. FOOD
STYLING: DAVID MORGANS
Season with salt and pepper, add
a little more lime juice to taste,
then pulse until roughly chopped
and combined but still with some
texture. (Or mash everything
together in a mixing bowl with
a fork until as smooth as possible.)
6 Serve the chicken on warm
tortillas topped with guacamole,
soured cream, coriander and
a squeeze of lime.
PER SERVING (FOR 8) 436kcals,
19.7g fat (4.3g saturated), 43.2g
protein, 21.1g carbs (14.5g sugars),
0.6g salt, 10g fibreT
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