Tequila chicken parcels
Slice the chicken fillets into small, thin strips and put them into a sealable plastic bag. Add the olive oil, zest, garlic, tequila, chilli powder, coriander, cumin and oregano. Massage the chicken and leave to marinate for a few hours or overnight.Roasted tomato salsa
Soak the sweetcorn husks in cold water for 15-30 minutes. Drain well.
Lay the husks out flat on a clean surface. Overlap two pieces of husk (three if they are small). Put a spoonful of the chicken mixture into the middle of the husk. Add a few sprigs of coriander.
Fold the husks over the filling. Use strips of husk or string to tie the ends to form a cracker shape.
Put the parcels into a steamer, or put a small inverted bowl into a saucepan of simmering water and balance a plate on top. Put the parcels on the plate, cover with the lid and steam for 10-15 minutes.
Serve hot with roasted tomato salsa (recipe below). Garnish with coriander and eat with nachos.
Put the tomatoes, peppers, chillies and onions onto a baking tray and grill until the skins of the tomatoes and peppers are charred. Turn the ingredients over during roasting.
Remove and discard the charred skins and pips from the ingredients and put in a bowl.
Heat the oil in a saucepan. Add the garlic and spices and cook for a minute, then add the remaining ingredients. Blend using a stick blender or food processor. Season to taste. Serve as an accompaniment.
Text and image source: Ideas magazine.
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