Serves: 2
You’ll need:
2 tsp ground cumin
2 tsp sweet smoked paprika
1 tbsp olive oil
4 small chicken thighs
Salt & pepper
15 mixed radishes, quartered
1 avocado
Small bunch coriander
½ lime
1 tsp olive oil
4 small tortilla wraps (corn if available)
What next?
1 Preheat the oven to 200°C.
2 Place the chicken thighs in a bowl and add the ground cumin, sweet smoked paprika and olive oil, along with a pinch of salt and pepper. Mix well until all the chicken is well coated.
3 Place the chicken thighs on a baking tray and bake in the oven for 20-25 minutes, until cooked through and the juices run clear. Put to one side to cool, while you prepare the other ingredients.
4 Warm the tortillas in a dry frying pan and peel and slice the avocado.
5 Once the chicken has cooled down, shred the meat off the bones and stir through any juices from the baking tray.
6 Serve the chicken in a warm tortilla, topped with the sliced avocado, radishes and fresh coriander and finish with a squeeze of fresh lime juice.
For more recipes visit: loveradish.co.uk | Download PDF
