Crispy Mexican style chicken
James Tanner's crispy Mexican style chicken is a great mid week dish because its fun, flavoursome, cheap and feeds a whole family!
Serves: 4
Ingredients
150 ml of vegetable oil1 x tsp of dried oregano1 x tsp ground cumin2 x tsp chilli powder2 x tbsp of clear honey800g chicken thighs180 g tortilla corn chips
For the potato wedges
4 x large Maris Piper potatoesSunflower oil
For the Mexican 'street corn'
4 whole sweetcorn cobs3 tbsp sweet chilli sauce4 tbsp fine grated parmesan
Method
Gently heat oil on stove top until lukewarm, remove and mix in the dried oregano, ground cumin, chilli powder and clear honey
Next put the tortilla chips into a sealable plastic food bag and bash with a rolling pin or something similar until the chips have broken into small pieces
Dip the chicken thighs into the oil mix then roll them in the crushed up tortillas
Bake on non stick tray at 180c for 40 mins until brown and crisp
For the potato wedges
Scrub potatoes and cut each into 8 even sized wedges, leaving the skin on
Drizzle with oil, season them with salt and pepper, then place on a nonstick baking tray
Roast in a oven at 180c for 30/35 minutes, turning occasionally until they are just soft and golden on both sides
For the Mexican 'street corn'
Simmer the sweetcorn cobs in salted water for 12 minutes so just tender, then remove and drain
Heat a grill pan and roast the corn cobs for a couple of minutes to colour slightly.
Brush with sweet chilli sauce all over then remove and roll in the grated parmesan cheese
Serve all the above on a platter together with a pot of sour cream, lime wedges and guacamole! Oh and wet wipes for sticky fingers!