Ingredients for Roast Chicken, Avo and Tomato Chutney Cottage Tacos
- 1 tsp (10 g) fresh ginger, grated
- 110 ml white wine vinegar
- 1/2 tsp fennel seeds
- 1/2 tsp salt
- 3/4 tsp Kashmiri chilli powder
- 1 tsp tamarind (optional)
- Tacos:
- 120 g cottage cheese
- 2 egg whites
- 1/4 tsp black pepper
- 1/4 tsp chilli flakes
- Serving suggestion:
- 1/8 tsp salt
- roast chicken
- lettuce
- avocado
- spring onions
- Chutney:
- 3 large (550 – 600g) beef tomatoes
- 2 – 3 chillies (heat to suit), chopped
- 1 tsp (10 g) garlic, minced
- 1 red onion
- 80 – 100g white sugar (depends on sweetness of tomatoes)
- 1/2 tsp nigella seeds
- 1/2 tsp yellow mustard seeds
- 1/4 tsp parsley
Cooking Instructions for making Roast Chicken, Avo and Tomato Chutney Cottage Tacos
Chutney: Heat a skillet and add the nigella, yellow mustard and fennel seeds. Toast until aromatic. Leave to cool and lightly crush. Cut a cross on the underside of the tomatoes to help the skin loosen and place in boiling water for 1 minute. Remove the skin, removing any hard stalks and chop.
Add the onion, garlic, ginger and chillies to a pan with the oil and cook for 5 minutes. Add the tomatoes and bring to the boil and simmer until thick. Add salt, chilli powder and toasted spices along with half the vinegar and simmer for 30 minutes stirring occasionally. Add the remaining vinegar, sugar and tamarind and stir well. Simmer for around 30 – 40 minutes until the chutney is thick and glossy and passes the back of the spoon test. Ladle into a steralised jar.
Tacos:
Blitz the cottage cheese and egg whites with the pepper and salt. Line a baking tray with parchment paper. The mixture will be runny. Pour the mixture onto the tray in 4 equal portions leaving enough space once spread not to touch. I usually use 1 baking tray for 2 tacos. Bake in a preheated oven at 180 degrees C fan for 20 minutes.
To serve: Place a couple of tacos on each plate, top with the chilli chutney, lettuce leaf, roast chicken and avo and sprinkle with spring onions.
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