Blackened coffee chipotle chicken tacos recipe

Method

1. Preheat the oven to 200°C, fan 180°C, gas 6. Put the ground coffee, light brown sugar, smoked paprika, cumin and salt in a small bowl and mix.
2. To spatchcock the chicken, turn the chicken upside down and use kitchen scissors to cut either side of the spine to remove it. Turn the chicken back over and use the heel of your hand to press down and flatten the chicken. Rub the spice mixture all over the chicken and set aside to dry brine while you prepare the sauce.
3. Put the tomatoes, onion, jalapeños and garlic into a large roasting tray. In a bowl, combine the chipotle paste, coriander seeds and oil and a pinch of salt. Spoon it over then veg then mix until it’s all coated. Sit the chicken on top then roast for 1 hour.
4. In the meantime, make the tortillas, put the flour, baking powder, and salt in a large bowl. Rub in the shortening with your fingertips until it resembles wet sand. Add 200ml hot water to bring it together into a soft ball of dough. Cover the bowl with a tea towel and set aside to rest for 30 minutes.
5. For the salsa, add all the ingredients to a bowl, season with salt and stir together.
6. On a lightly floured work surface, roll the rested dough into a log and cut into 16 pieces, rounding them off a little. Use a rolling pin to roll each piece out as thin as possible. Put a dry non-stick pan over a medium-high heat then once hot, cook the tortillas one at a time for 30 seconds - 1 min on each side, until cooked through with crisp brown spots. Pile up inside a folded, clean tea towel to keep warm.
7. Once the chicken is cooked, lift it off the veg and set aside on a baking tray to rest. Squeeze the garlic cloves out of their skins then tip the roasted veggies and chicken juices into a blender and whizz until smooth. Tip into a saucepan and simmer for about 5 minutes, until reduced and thickened. Squeeze in the lime juice and season to taste.
8. Carve the chicken, using two forks to shred the meat for the tacos into bite-sized pieces. To build the tacos, top a tortilla with a piece of chicken, a drizzle of the roast veg sauce and a spoon of salsa. Top with a little feta cheese, some pickled red onions and parsley or coriander.

• See more recipes from the Tesco Kitchen

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
• As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.