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Lay a large sheet of baking parchment on
your worktop. Open out the chicken thighs
and put them on the paper, then put another
sheet of parchment on top. Bash the covered
chicken until they are a more or less even
thickness. Use a rolling pin if you don’t have
a meat mallet. Flattening the chicken helps it
cook more quickly and evenly.
Put the chicken in a shallow dish and add
2 tbsp oil, the spices and oregano. Turn this
over and coat the chicken well. Cover and put
in the fridge overnight, but if you’re short
of time, 1 hour will do.
To make the avocado, halve and stone
each one, then scoop the flesh out into a
large mortar or metal bowl. Add all the other
ingredients and crush with a pestle if you have
one, or use the flat end of a rolling pin. Crush
them, don’t make a purée.
Add the lime juice and remaining 1 tbsp oil
and season. Cover and keep in the fridge. It will
discolour if you leave it for more than 1 hour.
Stir to improve the colour, but this is best made
close to when you want to serve.
Heat a griddle pan or a frying pan until hot.
Season the chicken on both sides and cook, in
2 batches if you don’t have a big enough pan.
Let it spit and cook for 2 minutes, pressing the
fillets down with a spatula or wooden spoon.
Try to lift the chicken without it tearing. If you
can’t, turn the heat down and leave for a little
longer, then turn the thighs over, increase the
heat and cook on the other side for 2 minutes.
Lower the heat and cook for 4 minutes
more, turning the fillets halfway through, until
the chicken is cooked through, there is no pink
meat and the juices run clear. Put the chicken
on a warm platter, squeeze over more lime
juice and serve with the crushed avocado,
lime wedges, soured cream and tortillas, with
the peppers on the side.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,298kJ/ 792kcals
Fat
52g
Saturated Fat
14g
Carbohydrates
36g
Sugars
4.8g
Fibre
6.9g
Protein
41g
Salt
1.3g
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