CHICKEN LICKIN

 Hello ladies and gents this is the Viking telling you that today we are talking about

Pulled chicken with charred-lime guac & crispy skin

This pulled chicken recipe is all about big flavours and getting messy. For added crunch, use the chicken skin to make some spiced chicken crackling

Ingredients

• 8 skin-on bone-in chicken thighs
• 120g tomato ketchup
• 90g American mustard
• 1 tbsp chopped coriander
• 1 tsp smoked paprika , plus 2 tsp for the chicken skin
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 2 tbsp red wine vinegar

For the guacamole

• 4 limes , halved
• 2 large, ripe avocados stoned and peeled
• pinch of dried chilli flakes
• small pack coriander , chopped

For the salsa

• ½ cucumber , peeled, deseeded and diced
• 2 medium green chillies , deseeded and finely chopped
• 1 garlic clove , crushed
• 1 tbsp olive oil
• 2 limes , juiced

To serve

• 8 large corn tacos , warmed
• soured cream

Method

STEP 1

Remove the chicken skin from the thighs carefully, keeping them as intact as possible, and set aside. Heat oven to 160C/140C fan/ gas 2. Mix the ketchup, mustard, coriander, spices and vinegar with 100ml water in a casserole dish, then add the chicken and mix until well coated. Cook in the oven, uncovered, for 1 hr 20 mins.

STEP 2

Meanwhile, spread the reserved skins out on a baking tray lined with parchment, then sprinkle with the paprika and a pinch of sea salt. Place another sheet of parchment on top, followed by another baking tray. Put in the oven on a shelf above the chicken and cook for 40 mins or until completely crisp.

STEP 3

For the guacamole, heat a griddle or frying pan until extremely hot. Put the limes in the pan, cut-side down, to char, then set aside. Mash the avocado with the juice from half the charred limes, the chilli flakes and half the coriander. Season to taste.

STEP 4

For the salsa, mix all the ingredients with the remaining coriander and leave for 20 mins to infuse.

STEP 5

Once the chicken is fall-apart tender, remove from the oven and leave until cool enough to handle. Using a fork, pull the meat away from the bone and shred through the sauce.

STEP 6

To serve, pile a large spoonful of guacamole onto a taco, add some pulled chicken, then top with the salsa, some chicken crackling and soured cream. Serve the remaining charred limes on the side for squeezing over.

And as always have a chilled day from the viking