Chakalaka chicken tortillas with fresh slaw

4 servings Prep: 20 mins, Cooking: 20 mins
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In this recipe, the shredded chicken is given a home-grown flavour with Knorr Chakalaka Soup, then served on tortillas with a crunchy cabbage slaw and a topping of sliced avocado.

By Independent Contributor October 19 2021
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Ingredients (20)

For the shredded chicken
15 ml olive oil
1 onion — finely chopped
4 garlic cloves — sliced
15 ml tomato paste
5 ml cumin
15 ml paprika
15 ml chipotle spice — optional
400 g tin chopped tomatoes
375 ml water
50 g Knorr Chakalaka soup
3 cup chicken — cooked and shredded
1 lemon — juiced
2.5 ml black pepper — or to taste
For the slaw
2 corn cobs
1 cup red cabbage — shredded
3 carrots
50 ml mayonnaise
15 ml lemon juice
To serve
4 large tortillas — or 8 small
1 avocado — sliced
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Heat the olive oil in a pot over a medium heat. Add the onion and garlic and sauté until soft. Add the tomato paste, Robertsons Cumin, Robertsons Paprika and (optional) chipotle spice. Sauté for a further minute.

Stir in the chopped tomatoes, water and the contents of the sachet of Knorr Chakalaka Soup. Bring to the boil, then turn down the heat and simmer for 15 minutes. Add the shredded chicken and simmer for a further five minutes.

Season to taste with lemon juice and Robertsons Black Pepper.

Now make the slaw. Brush the cobs of corn lightly with oil and cook them under a hot grill or in a frying pan until they are tender and lightly charred all over. Cut the kernels off the cobs and place them in a bowl. Add the cabbage, carrots, mayonnaise and lemon juice, and mix well.

To assemble the dish, place the tortillas on a flat surface. Top each one with a spoonful of the chicken tinga, followed by the slaw and slices of avocado. Fold the tortillas in half and serve immediately.

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