A fire-roasted take on Chicken Thigh Salad, built on tomatillo and jalapeno and finished the way we like it. Ready in about 50 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the tomatillo and jalapeno elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the corn tortillas and the rest of the tomatillo and jalapeno flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
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