Smoky chicken with crushed avocado

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.