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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.