IN this recipe, the shredded chicken is given a home-grown flavour with Knorr Chakalaka Soup, then served on tortillas with a crunchy cabbage slaw and a topping of sliced avocado.
4 servings
Prep: 20 mins
Cooking: 20 mins
Ingredients
For the shredded chicken
15ml olive oil
1 onion – finely chopped
4 garlic cloves – sliced
15ml tomato paste
5ml Robertson’s cumin
15ml Robertson’s paprika
15ml chipotle spice – optional
400g tin chopped tomatoes
375ml water
50g Knorr Chakalaka soup
3 cups chicken – cooked and shredded
1 lemon – juiced
2.5ml Robertson’s black pepper – or to taste
For the slaw
2 corn cobs
1 cup red cabbage – shredded
3 carrots
50ml mayonnaise
15ml lemon juice
To serve
4 large tortillas – or 8 small
1 avocado – sliced
Method:
Heat the olive oil in a pot over a medium heat. Add the onion and garlic and sauté until soft. Add the tomato paste, Robertson’s Cumin, Robertson’s Paprika and (optional) chipotle spice. Sauté for a further minute.
Stir in the chopped tomatoes, water and the contents of the sachet of Knorr Chakalaka Soup. Bring to the boil, then turn down the heat and simmer for 15 minutes.
Add the shredded chicken and simmer for a further five minutes.
Season to taste with lemon juice and Robertson’s Black Pepper.
Now make the slaw. Brush the cobs of corn lightly with oil and cook them under a hot grill or in a frying pan until they are tender and lightly charred all over. Cut the kernels off the cobs and place them in a bowl.
Add the cabbage, carrots, mayonnaise and lemon juice, and mix well.
To assemble the dish, place the tortillas on a flat surface.
Top each one with a spoonful of the chicken tinga, followed by the slaw and slices of avocado.
Fold the tortillas in half and serve immediately.
