Cinnamon Orange Chicken Tacos
With Aaron Brunet
Cinnamon and orange is a favourite flavour combination of mine. In these tacos I have used it to flavour white beans which are then topped with tangy lime chicken. Lettuce and tomato add a sweet crunch and a bit of fresh chilli brings it all alive.
Serves: 4 Prep time: 15 min Cook time: 15 min
8 Taco shells
500g chicken thigh, finely chopped (pieces less than 1cm max)
Juice and zest of 1 large or 2 small limes
1/2 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
2 tsp ground cinnamon (fresh if possible)
1 Tbsp canola oil
zest and juice of an orange
1/2 tsp salt
400g tin cannellini or other white beans
3 leaves lettuce, shredded (Cos is ideal)
8 cherry tomatoes, chopped into quarters
1 fresh jalapeno or other green chilli, finely chopped (or Jalapeno from a jar)
Place the chopped chicken in a bowl with the lime juice and zest, salt and pepper. Stir to coat evenly and leave for 10 minutes to marinate.
Toast the cinnamon in a dry pan over medium heat for about 30 seconds until you smell the aroma. Add the oil and orange zest and stir for 30 seconds to extract the orange flavour.
Add the orange juice and cook for a minute or two on high until the liquid has reduced to a thick syrup. Add the beans with their juice and cook for about 5 minutes until the juice is thickened and bubbling. Taste then add the salt if needed and mash the beans lightly with the back of a fork to bring remaining juices and beans together.
Get a clean pan really hot and add the olive oil, then fry the chicken on high for about 5 minutes, stirring frequently until just cooked. Test the biggest piece you can find by cutting it in half to make sure the middle is cooked before removing from heat and resting.
To assemble the tacos, spread a spoon of the bean mix in the bottom then a layer of chicken and some chopped lettuce. Add some tomato and season it with salt and pepper then finish with jalapeno chilli to taste.