Less than 30 minutes
Serves 4
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Ingredients:
- ½ PnP rotisserie chicken
- 1 onion, finely sliced
- 3 cloves garlic, chopped
- 2 tsp (10ml) each ground cumin and smoked paprika
- Glug olive or canola oil
- 1 can (400g) PnP kidney beans, rinsed and drained
- ½ cup (125ml) PnP BBQ marinade
- ½ cup (125ml) apple juice
- Juice (20ml) of 1 lime + extra for salsa
- 2 avocados, diced
- 2 pickled jalapenos, diced
- 2 kiwi fruit, diced
- 2 spring onions, sliced
- Handful fresh coriander
- Salt and milled pepper
- 1 packet (200g) plain salted nacho chips
- ½ cup (125ml) sour cream
Method:
- Preheat oven to 180°C.
- Shred meat and skin from chicken bone (discard bones, gristle and fat).
- Sauté onion, garlic and spices in oil until soft.
- Add shredded chicken, beans, BBQ marinade and juices, and cook until sauce reduces.
- Toss avo, jalapeno, kiwi, spring onion and coriander with a squeeze of extra lime juice. Season.
- Heat nacho chips on a baking tray for 5 minutes (optional).
- Serve nachos chips piled onto plates topped with chicken, salsa and sour cream.
Cook’s note: Don’t have jalapenos and kiwi? Make a simple salsa with onion and tomato instead.
IMAGE CREDIT Stylist: Anke Roux Photographer: Donna Lewis
This homemade ‘fake-out’ dish isn’t only a Friday-night treat – tuck in any day of the week!
Ingredients:
- ½ PnP rotisserie chicken
- 1 onion, finely sliced
- 3 cloves garlic, chopped
- 2 tsp (10ml) each ground cumin and smoked paprika
- Glug olive or canola oil
- 1 can (400g) PnP kidney beans, rinsed and drained
- ½ cup (125ml) PnP BBQ marinade
- ½ cup (125ml) apple juice
- Juice (20ml) of 1 lime + extra for salsa
- 2 avocados, diced
- 2 pickled jalapenos, diced
- 2 kiwi fruit, diced
- 2 spring onions, sliced
- Handful fresh coriander
- Salt and milled pepper
- 1 packet (200g) plain salted nacho chips
- ½ cup (125ml) sour cream
Method:
- Preheat oven to 180°C.
- Shred meat and skin from chicken bone (discard bones, gristle and fat).
- Sauté onion, garlic and spices in oil until soft.
- Add shredded chicken, beans, BBQ marinade and juices, and cook until sauce reduces.
- Toss avo, jalapeno, kiwi, spring onion and coriander with a squeeze of extra lime juice. Season.
- Heat nacho chips on a baking tray for 5 minutes (optional).
- Serve nachos chips piled onto plates topped with chicken, salsa and sour cream.
Cook’s note: Don’t have jalapenos and kiwi? Make a simple salsa with onion and tomato instead.
