Zucchini Tacos with Spiced Mustard Chicken
Photography Josh Griggs.
These ‘tacos’ have become one of my most requested meals by friends. Filled to the brim with juicy chicken thighs and fresh, tangy sauerkraut, they symbolise a modern take on a classic.
INGREDIENTS
Chicken
600 grams boneless, skinless chicken thighs
1 tablespoon olive oil
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
Tacos
3 medium zucchini
¼ cup ground almonds (almond meal)
2 tablespoons cornflour
¼ teaspoon baking powder
½ cup grated cheddar cheese
finely grated zest 1 large lemon
1 large egg, size 7
1 teaspoon sea salt
ground pepper
To assemble
thick plain yoghurt, purchased pesto and raw sauerkraut
micro herbs
METHOD
Chicken: Slice the thighs into 1cm thick strips. Combine all the remaining ingredients in a bowl, season generously and add the chicken, turning to coat. Set aside.
Tacos: Grate the zucchini on the coarse side of a box grater. Spread out on a large clean tea-towel and roll up tightly, squeezing to remove all the moisture. Tip into a large bowl and stir in all the remaining ingredients. Divide into 4 portions and place on a lined flat baking tray. Press out with your fingers to approximately 15cm circles.
Bake for 20 minutes then turn over and cook for another 10 minutes until golden and brown around the edges. Heat a sauté pan and cook the chicken in batches until golden and fully cooked.
To assemble: Spread each taco with yoghurt and pesto. Layer up with chicken, sauerkraut and micro herbs. Serve immediately. Makes 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
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.