PULLED CHICKEN AND BLACK BEAN NACHOS

You'll need

2 tbspolive oil 4skinless chicken thigh fillets (about 150gm each) 1onion, finely chopped 4garlic cloves, finely chopped 1 tsp eachground cumin, ground coriander and smoked paprika 1 tbspred wine vinegar 400 gmcanned chopped tomato 250 ml(1 cup) chicken stock 1chipotle chilli in adobo (see note) 1 tspdried oregano 200 gm(1 cup) canned black beans, drained 250 gmcorn chips or tortilla chips 200 gmcheddar, coarsely grated 2radishes, thinly sliced ¼ cup(loosely packed) coriander, coarsely chopped Tomato salsa3vine-ripened tomatoes, finely chopped 1small white onion, finely chopped 1 cup(loosely packed) coriander, coarsely chopped Juiceof 1 lime 1½jalapeño chillies, finely chopped, or to taste 2 tbspextra-virgin olive oil Avocado crema1½ripe avocados Juiceof ½ lime 2 tspextra-virgin olive

Method

Preheat oven to 160C. Heat oil in a large casserole or saucepan over medium-high heat, add chicken and brown well all over (4-5 minutes), then set aside. Add onion and garlic to casserole, sauté until tender and translucent (4-5 minutes), add spices and season to taste. Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken, bring to a simmer, then cook in oven, turning chicken occasionally, until tender (50 minutes to 1 hour). Set aside to cool slightly, then shred chicken, stir in beans and season to taste. Increase oven to 180C. For tomato salsa, combine ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 minutes). For avocado crema, process ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required. Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with cheddar then bake until golden and bubbling (10-12 minutes). Serve topped with radish, salsa, avocado and coriander.

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bon appetit