You can use pork fillet or sirloin steak instead of, or as well as the chicken.
INGREDIENTS
2 small skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
1 clove garlic, crushed
sea salt and freshly ground pepper
To assemble
small round corn chips
warm refried beans
lime crema
3 radishes, julienne
coriander to garnish
METHOD
Chicken: Cut the chicken in half to give two long thinner pieces. Combine the remaining ingredients in a shallow dish, add the chicken and turn to coat on both sides. Cover and refrigerate if not cooking immediately.
Heat a little olive oil in a sauté pan and cook the chicken until golden and cooked through.
Rest for 5 minutes then slice thinly.
To assemble: Spread each chip with refried beans then top with 2-3 slices of chicken.
Add a dollop of lime crema then top with a small pile of radishes and coriander. Makes 12
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.