Chicken Taco

6 x Chicken Thighs

1tsp x Chilli Powder

1tsp x Garlic Powder

1tsp x Onion Powder

2tsp x Smoked Paprika

1 1/2tsp x Ground Cumin

1/2tsp x Salt

1/2tsp x Ground Black Pepper

Good pinch of Cinnamon

Good pinch Ground Cloves

60g x Egg Yolk

20g x White Wine Vinegar

20g x Whole Grain Mustard

1 x Lemon, grated zest and juice

6g x Salt

30g x Parsley

15g x Tarragon

10g x Garlic

300g x Veg Oil 

1/2 x White Cabbage

1 x Onion

1 x Lemon

1tbsp x Mint Sauce

Salt

CABBAGE SALAD

1.    Take the core from the middle

2.    Shred the cabbage and onion, in thin pieces

3.    Mix together in a bowl -mix well (squash and squeeze while mixing to draw out the moisture)

4.    Add lemon juice, mint sauce and season to taste, and mix well

5.    Cover and leave

CHICKEN

1.       Heat the oven to 150 degrees

2.       Remove the bone from the thigh if needed

3.       Mix together the dry spices in a bowl

4.       Sprinkle the dry rub onto the chicken on both sides  making sure all is covered

5.       For the best results leave overnight if possible to marinade

6.       Add a small amount of oil into a pan on a medium heat

7.       Cook the chicken low and slow in a pan, (you should hear a small sizzle) skin side down

8.       Wait for the sin to colour. Press down if necessary

9.       Once the skin is nicely coloured turn the chicken for 2 more minutes

10.   After 2 minutes transfer the chicken to a tray and cook in the oven

11.   Keep the chicken fat in the pan for using later

12.   Stir the cabbage salad – mixing well and recover

CHICKEN CRUMB

1.       Put the chicken fat back onto a low heat

2.       Add the breadcrumbs, and stir continually

3.       Once fat is soaked up transfer to a bowl for cooling down

4.       Once cool add the parmesan and lemon zest, mix well

5.       Stir the cabbage salad – mixing well and recover

GARLIC & HERB MAYO

1.       Add all ingredients EXCEPT THE OIL into a jug blender, if not using a blender make sure all the dry ingredients are finely chopped/grated, and all the wet EXCEPT THE OIL are whisked together then mix both parts well

2.       Blend quickly

3.       On a slow speed, add the oil slowly, as the mayo gets thicker increase the speed of the oil pouring and the speed of the blending/whisking until the oil is all in

TO SERVE

1.       Remove the chicken from the oven

2.       Add any chicken fat from the try into a pan

3.       Add tortilla wrap to the pan of chicken fat to toast on 1 side

4.       While the tortilla is toasting chop up the chicken into thin slices

5.       Once the tortilla is toasted, spread the mayo onto the toasted side

6.       Add the chicken down the centre, followed by the cabbage salad

7.       Sprinkle the chicken crumb over the top, fold and serve