Chipotle chicken nachos recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C.
2. In a large bowl, mix together the chicken thighs, chipotle paste, 1 tbsp vegetable oil, the zest and juice of 1 lime, cumin and garlic until evenly combined. Transfer to a baking tray in an even layer and bake for 40-45 mins until the chicken is tender, lightly charred and cooked throughout. Use 2 forks to shred chicken into bite-sized pieces.
3. While the chicken cooks, heat the remaining 1 tbsp oil in a large frying pan over a high heat. Add the sweetcorn and cook for 5 mins, tossing occasionally, until charred and starting to pop. Transfer to a bowl, allow to cool slightly, then mix in the black beans, avocado, red onion, the juice of 2 limes, chilli and 20g of the coriander. Set aside to infuse the flavours.
4. To assemble, layer the tortilla chips, chicken and charred corn mixture on a large serving platter, with dollops of soured cream and scatter over the remaining coriander. Cut the remaining lime into wedges. Serve the nachos immediately with lime wedges on the side.

• Tip: Swap your chicken for leftover turkey, simply toss it in the same ingredients and cook in the oven for 20 mins until piping hot.

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